Peppercorns in this boozy ice pop recipe add a zing to your frozen treats.
Juice the lemons and grapefruit. Combine the juice with sugar and stir until completely dissolved. Add the Samuel Adams Summer Ale slowly to prevent too much foam from forming. Add the peppercorns. Taste the mix and adjust the sweetness by adding 1 to 2 tablespoons more sugar if needed.
Use ice cube trays or 2-ounce paper cups as ice pop molds. Pour the mixture into your molds. Cover with aluminum foil and poke tooth picks into the center of each one. The aluminum foil will prevent the stick from falling sideways. Allow to freeze overnight and enjoy!
Create your pink peppercorn blend by crushing the pink peppercorns with 1 tablespoon of sugar. Make sure the peppercorns are completely crushed; you can do this using a mortar and pestle or by placing the mix into a coffee bean/spice grinder.