Makes5 (1/3-cup) ice pops
- Active time:25 min
- Start to finish:1 day
August 2000
Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe.
-
1 1/2
cups
water
-
1/4
cup
sugar
-
6 strips
fresh lemon zest (1/2 lemon)
-
3
tablespoons
gin
-
2
tablespoons
dry vermouth
-
1
tablespoon
blue Curaçao
-
Simmer water, sugar, and zest in a small saucepan, stirring, until sugar is dissolved. Cool syrup, then stir in gin, vermouth, and Curaçao. Discard zest. Pour into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.
