The last couple of weeks have been a scorcher and I’ve been turning to home made ice lollies (popsicles) to cool down. My mango lassi ice lollies made with fresh mango and natural yoghurt were superbly refreshing and so too are my latest batch – combining fresh nectarines, maple syrup and bourbon in mini ice pops for grown ups.
These will work equally well with peaches or nectarines or you could even use apricots if you have some to hand.
As I’ve used the darkest grade of Canadian maple syrup which is much stronger in flavour than light, medium and amber grades, I used half sugar and half maple syrup in my mixture to keep the maple flavour from overwhelming. However if you are using medium or amber syrup, you can use 100% maple syrup as your sweetener if you prefer.
Nectarine, Maple & Bourbon Mini Ice Pops
Makes approximately 12 mini ice pops depending on the capacity of your moulds, or you can make a small number of regular sized ice lollies instead.
- 300 g nectarine flesh, skin on (about 3 nectarines)
- 4 tbsp dark maple syrup
- 4 tbsp sugar
- 2 tbsp bourbon
You will also need ice cube moulds (or regular ice lolly moulds) and lolly sticks. Because of the alcohol and maple syrup, this recipe remains a little sticky once frozen, so make sure you use flexible plastic or silicon moulds to allow for easy removal of the finished pops.
You can substitute peaches or apricots for nectarines in this recipe, if you like.
If your fruit is very sweet and ripe, you can reduce the volume of maple syrup and sugar a little.
As I used a power blender to blitz my mixture, I left the nectarine skins on as my blender purees them very well. You can peel the fruit if you prefer.
I used half and half dark grade maple syrup and regular sugar. If using medium or amber maple syrup, you can replace the sugar with another 4 tablespoons of maple syrup if you prefer.
In a blender, blitz the nectarine flesh until smooth.
Add three quarters of the maple syrup / sugar and blend again. Taste before deciding whether or not to add more. As freezing changes the way we taste sweetness, the mixture should be a little over-sweet to your taste at this stage.
Add bourbon and blend again.
Pour into your ice cube mould or into regular ice lolly moulds if you prefer.
Insert a lolly stick into each one.
Freeze upright for 24 hours.
Once frozen, unmould individual ice pops by stretching and flexing the mould and gently teasing out the ice pop.
Eat straight away, returning the rest to the freezer immediately if not serving.
I used my Froothie Optimum power blender to blend my nectarines into a super smooth smooth pulp, much as I use it to make smoothies. The powerful motor can also blend solid frozen fruit straight from the freezer to make an instant sorbet. I’ve also made several delicious soups in it as well as custard-based ice creams – it’s a great no-fuss way to make custard from scratch and fruit curds are also a doddle.
This is my entry into this month’s Bloggers Scream For Ice Cream, which has a theme of dairy free. All bloggers are welcome to join in, please check the challenge post for information. This is also my post for Munchies & Munchkins’ Al Fresco challenge.
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