These are the perfect party pops—refreshing, beautiful and not too sweet. And warning: They will get you a tad bit tipsy.
When cooking the blackberries, mash half of them to release their juices, but keep some whole and spoon them into the sides of the ice pop molds so their deep purple beauty shows. And don't skimp on the whole-fat yogurt. It adds the perfect amount of creaminess to balance everything out.
Pineapple, Cilantro and Blackberry Vodka Ice PopsRecipe from the Tasting Table Test Kitchen
Yield: Ten 3-ounce ice pops
Prep Time: 20 minutes, plus 4-hour freezing time
Cook Time: 10 minutes
Total Time: 30 minutes, plus 4-hour freezing time
For the Boozy Blackberries:
3½ cups blackberries
2 tablespoons sugar
2 tablespoons water
2 ounces vodka
For the Ice Pop Purée:
3 cups fresh pineapple chunks (about ½ whole pineapple)
⅓ cup cilantro leaves
⅓ cup banana slices (about ½ banana)
⅓ cup whole-fat Greek yogurt
2¼ ounces vodka
1 tablespoon fresh lime juice (juice of about 1 lime)
Pinch kosher salt
1. Make the boozy blackberries: Prepare an ice bath. In a medium saucepan over high heat, bring the blackberries, sugar and water, covered, to a boil. Remove the lid and continue to cook at a medium boil, stirring occasionally and gently mashing half of the berries using a wooden spoon, until the berries are soft and the liquid has reduced to a syrup, 10 to 12 minutes. Stir in the vodka and immediately remove from the heat. Pour the blackberries into a bowl set over the ice bath and cool completely.
2. Make the ice pop purée. In a blender, purée all the ingredients on high until smooth, 2 minutes.
3. Assemble the ice pops: Spoon 2 tablespoons of purée into the bottom of each ice pop mold. Layer with 2 tablespoons of the blackberries. Repeat with 1 more layer of each. Insert a popsicle stick and freeze until solid, 4 to 5 hours.
4. To serve: One at a time, dip a frozen ice pop mold into a bowl of warm water for 10 to 15 seconds. Gently pull the ice pop to release from the mold and serve.
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