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Boozy Concord-Grape Ice Pops

Boozy Concord-Grape Ice Pops

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If you want boozier pops, increase the gin to ⅓ cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded. This recipe is from Bad Hunter in Chicago, IL.


  • 2 cups chilled Concord grape juice
  • 2 tablespoons (or more) fresh lime juice

Special Equipment

  • Ten 3-ounce ice-pop molds

Recipe Preparation

  • Toast juniper berries in a dry small skillet over medium heat, tossing often, until fragrant and skins are very glossy, about 1 minute. Let cool slightly, then crush with a mortar and pestle (or place in a resealable plastic bag and crush with a rolling pin). Transfer berries to a small saucepan. Add sugar and ¼ cup water and bring to a simmer, stirring to dissolve sugar. Remove from heat and let sit 30 minutes. Strain juniper syrup through a fine-mesh sieve into a small bowl; discard solids. Place bowl in a bowl of ice water and let juniper syrup sit, stirring occasionally, until cold, about 30 minutes.

  • Stir juniper syrup, grape juice, gin, and lime juice in a large measuring glass or a medium pitcher; taste and add more lime juice if needed. Divide mixture among ice-pop molds and freeze until liquid is beginning to crystallize, about 1 hour. Cover and insert sticks (waiting until liquid is slushy ensures straight sticks), then freeze ice pops until solid, at least 4 hours but preferably overnight. Dip molds briefly in hot water to release pops.

  • Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.

Recipe by Emily Spurlin, Bad Hunter, Chicago, IL

Nutritional Content

Calories (kcal) 90Fat (g) 0Saturated Fat (g) 0Cholesterol (mg) 0Carbohydrates (g) 18Dietary Fiber (g) 0Total Sugars (g) 13Protein (g) 1Sodium (mg) 0

Related Video

How to Make Boozy Ice Pops

Reviews Section

Watch the video: These Alcoholic Ice Pops Are Here To Get You Through The Summer. delicious. Australia


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