Shoot to Chill Ice Pops
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.
- 1 pint water
- 3 1/2 Ounces caster sugar
- 3 1/2 Ounces Midori (melon liqueur)
- 2 Ounces absinthe, or to taste
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.