Welcoming Summer with Lavender Peach Whisky Popsicles
Thoughts of sultry, greasy summer days make us all uneasy. And because it does, we start thinking of things that offer some respite. Well, travelling to nearby hill stations might be a great idea, but that joy is bound by lack of time and funds. Wondering what isn’t? Homemade popsicles, mate!
Here’s an easy recipe that doesn’t take more than twenty minutes and the best part? You get to add your favourite whisky in it!
For 10 awesome popsicles, you will need…
- 4 medium peaches
- ½ cup + 2 tbsp of sugar
- 1 tsp of vanilla extract
- 1 tsp lavender flowers, dried or fresh depending on what you like
- 1 tbsp freshly squeezed lemon juice
- 1 tsp of a single malt, we recommend The Glenlivet
- ½ cup of heavy cream, cold
- ¼ cup of plain Greek yogurt, preferably full-fat
Start by soaking the ten popsicle-sticks in water for approximately 10 minutes. Remove and refrigerate them along with the moulds while you work on the popsicles.
Boil a large pot of water and submerge the peaches in it for a minute at the most. Then drop them in an ice bath. Once they have cooled, it will be easier to peel off the skin. Now, remove the pits and cut the peaches into small chunks.
Now boil half a cup of water with the sugar in it. When the sugar dissolves, put it in a blender along with the peaches, lavender flowers, vanilla extract, whisky, lemon juice, yogurt, and heavy cream. Blend until the mixture turns smooth and strain into a bowl. There shouldn’t be any chunks. Cover the mixture and wait for it cool down.
Take out the moulds and pour the mixture evenly into them. Cover and insert popsicle sticks. Freeze overnight, they generally take about six to seven hours.
Now go ahead and enjoy, what else?
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WHO SPIKED MY POPCORN? WHISKEY GINGER CARAMEL CORN
Transform regular popcorn into a gourmet delight in under 15 minutes with this ridiculously simple recipe for whiskey ginger caramel corn. This boozy, adult-version of the traditional movie theater snack is nothing like the stale bags of over-salted, overpriced gravel sold at the cinema. Plain air-popped corn is dressed in a generous coat of rich, buttery caramel infused with liquor and spice to create a complex, unexpected burst of flavors on the palate. (The alcohol in the whiskey is cooked off, leaving behind its malty, smoky essence.)The combination of sweet and salt in a single mouthful is already a match made in heaven (think salted caramel, peanut butter and jelly). Toss a pinch of ginger for zing, and a splash of whiskey into the mix, and you’re left with a treat that is truly exalted and versatile. Not only does it make a unique tidbit and after-dinner dessert option, but also a gift option for you loved ones, packed in dainty sealed mason jars. Store in an airtight container for up to three weeks, although to be honest, you’ll be lucky if they last that long.These crunchy golden clusters of goodness add a touch of sophistication to plain ol’ popcorn, and takes the banality right out of it.Learn Recipe