Todd Thrasher’s Bomb Pops
- Course: Dessert
Summary:
Three layers, all great flavors.
Rocket-shaped popsicle molds are available at Sur La Table.
Makes 6 to 8 popsicles
Ingredients:
For the raspberry layer- 1/2 cup water
- 1/4 cup sugar
- 1/2 cup packed mint leaves (from 10 stems)
- 1 cup fresh raspberries
- 1 1/4 ounces vodka
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons fresh rosemary
- 1/2 cup freshly squeezed lemon juice (from 3 large lemons)
- 1 1/2 to 2 cups cold water
- 1 1/4 ounces nonsmoky silver tequila, such as Patron or Don Julio
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon dried culinary lavender (or 2 tablespoons fresh lavender)
- 1 cup fresh blueberries, stemmed
- 1 1/4 ounces rum
Directions:
For the raspberry layer: Combine the water and sugar in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then turn off the heat. Add the mint and steep for 4 minutes. Strain.
Combine the raspberries, mint mixture and vodka in a blender. Strain through a fine-mesh strainer, discarding any solids, into a liquid measuring cup to yield 1 1/2 cups.
For the lemonade layer: Combine the water and sugar in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then turn off the heat. Add the rosemary and steep for 4 minutes. Strain through a fine-mesh strainer, discarding any solids.
Add the lemon juice and sugar water to a pitcher. Add the cold water to taste, then refrigerate for 30 to 40 minutes. If it's too sweet, add lemon juice to taste. Add tequila to 1 1/2 cups of the lemonade.
For the blueberry layer: Combine the water and sugar in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil, then turn off the heat. Add the lavender and steep for 4 minutes, then strain through a fine-mesh strainer to yield 1/2 cup.
When you're ready to fill the popsicles (don't do it ahead of time), puree the blueberries and syrup in a blender and pass through a fine-mesh strainer. Return the mixture to the blender, add the rum and puree a second time. Pass through a fine-mesh strainer to yield 1 1/2 cups.
To assemble: Pour the blueberry mixture about a third of the way into the mold. Add the stick and make sure it stands straight. Put the cover on the mold and freeze for 3 hours. Repeat with the lemonade, then with the raspberry.
To serve, dip the bottom of the mold briefly into lukewarm water so the popsicle releases easily.
Recipe Source:
From Todd Thrasher of Restaurant Eve and PX Lounge in Alexandria.
E-mail the Food Section with recipe questions.
