Shoot to Chill Ice Pops

Shoot to Chill Ice Pops
Staff Writer
Shoot to Chill Ice Pops
The Icecreamists by Matt O’Connor, Mitchell Beazley 2013, photos Anders Schonnemann.

They say absinthe makes the heart grow fonder. After a couple of these you might go absinthe without leave in the nearest asylum with your felt-tips like Van Gogh, who was said to paint under a burning green absinthe haze. Fear not, whatever crime or misdemeanor you have committed, we only shoot to chill with our sacred gun vice lollies. We’ve toned the absinthe quota down for a better-balanced lolly.

6
Servings
107
Calories Per Serving
Deliver Ingredients

Ingredients

  • pint water
  • 3 1/2  Ounces  caster sugar
  • 3 1/2  Ounces  Midori (melon liqueur)
  • 2  Ounces  absinthe, or to taste

Directions

Pour 100 milliliters (3½ fluid ounces) of the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup. Set aside and allow to cool for 10 minutes.

Add the remaining water, the Midori, and absinthe to the syrup and whisk together. Pour into lolly moulds, filling them about 2/3 full so that the mixture has room to expand as it freezes. Place in the freezer for about 30 minutes, until almost solid, then insert a stick in each one. Freeze for another 30 minutes. For a more potent effect, reduce the amount of water you add to the syrup.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
12g
9%
Protein
3g
7%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
3mg
0%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
31mg
4%
Selenium, Se
3µg
5%
Sodium, Na
19mg
1%
Water
21g
1%
Zinc, Zn
1mg
13%