Tuesday, April 24, 2012

Raspberry and Kumquat Caipirinha Popsicle Recipe!

  • 1 pint raspberries
  • 4 oz. kumquats
  • 10 oz limeade
  • 5oz cacaha
  1. Place raspberries and kumquats in a food processor or blender and process or blend until pureed, about 1-2 minutes. (Push through a medium strainer for a less pulpy popsicle). Add cachaca and process or blend until fully combined.
  2. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
  3. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
*If you find the mixture is more tart in flavor than you prefer, add 2oz. of simple syrup to offset that.
Simple Syrup
  • ·¼ cup water
  • ·¼ sugar
  1. Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

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