Reprinted from Poptails by Laura Fyfe. Copyright © 2013. Published by Spruce. Photos by Lis Parsons.
|1/2 cup superfine sugar||2 cups blueberries|
|4 sprigs mint||6 tablespoons bourbon|
Place the sugar and mint in a saucepan with 1 cup (250 ml) water and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat and allow to infuse for 30 minutes.
Place the blueberries and bourbon in a food processor or blender, and pour over the syrup, mint sprigs included. Blitz until completely smooth. Pour into six popsicle molds.
Place the molds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours).
Use the whole mint sprigs, stalks included, for a good minty hit.
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