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    Home / Recipes / Drinks

    Raspberry, Lillet + Lemon Verbena Popsicles

    Published Jul 15, 2015

    Jump to Recipe Print Recipe

    Chill out with a boozy popsicle (a.k.a. poptail) kissed with fresh lemon verbena, citrusy Lillet, and raspberries.
    refreshing Raspberry, Lillet + Lemon Verbena Popsicles
    There's a small garden a few blocks from our apartment that is downright magical. It's a permaculture garden full of fruiting and vegetable-ing plants suited to our specific microclimate here on Potrero Hill. It's used to teach people how to garden, and it's open to anyone who wants to come plant, harvest, weed or mulch.
    pop mix in pot
    This ever-evolving space is run by the Urban Permaculture Institute of San Francisco. I consider it a small miracle that this little garden hasn't been bulldozed to make room for a four-story stack of condos, like most other lots in the neighborhood. The owner must be a saint.
    halved lemons
    My favorite aspect of this garden is the giant bush of lemon verbena that blossoms into the sidewalk. Right now it’s abloom with tiny lavender flowers. I always rub a leaf or two as I walk by for some instant aromatherapy; the bright, citrusy scent never fails to lift my spirits. And the fact that this plant exists where it does gives me a small glimmer of hope for humankind.
    berries through sieve
    It also makes me crave poptails.
    pop mix in jug
    I got the notion to pair the lemon verbena with berries and Lillet Blanc, a citrus-kissed wine-based aperitif that I adore in the summertime (and, who am I kidding? all the time).
    filling molds
    I first tried making the pops with blueberries. They were tasty, but the flavor of the berries muddied the brighter citrus notes of the herb and booze. Also, the berries oxidized, turning the pops a not-so-pretty purple-brown. Raspberries turned out to be the perfect pairing, making hot pink pops that sing with flavor. I'm guessing that ripe strawberries would work well, too.
    ice molds
    The alcohol in the Lillet keeps these grown-up treats from freezing rock-hard, which is kind on one's teeth, though you’ll want to eat them straight from the freezer lest they turn prematurely slushy. Woe betide she who tries to photograph these on a warm day…
    row of Raspberry, Lillet + Lemon Verbena Popsicles
    top down shot of Raspberry, Lillet + Lemon Verbena Popsicles
    If you’re looking for more popsicle love, you're in luck: it's popsicle week, as hosted by Wit and Vinegar! Peruse all the offerings on this pin board, and you can even score a hard copy of my tayberry rose geranium buttermilk popsicles this month in Click Magazine.
    3 Raspberry, Lillet + Lemon Verbena Popsicles

    More Frozen Desserts

    • Raspberry Brownie Ice Cream Sandwiches {vegan, gluten-free}
    • Hibiscus, Rhubarb + Yogurt Ice Pops
    • Tayberry, Rose Geranium + Buttermilk Popsicles
    • Matcha Mint Chip Ice Cream

    More Verbena Recipes:

    • Huckleberry Lemon Verbena Tea Cake
    • White Nectarine and Lemon Verbena Shortcakes
    • Lemon Verbena and Red Berry Shakes
    • Lemon Mascarpone Tart

    *Thanks for reading!  For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this popsicle recipe, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    Raspberry, Lillet + Lemon Verbena Popsicles on a dish
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    Raspberry, Lillet + Lemon Verbena Popsicles

    Print Recipe Pin Recipe
    Chill out with a boozy popsicle (a.k.a. poptail) kissed with fresh lemon verbena, citrusy Lillet, and raspberries.
    Alanna Taylor-Tobin
    Prep Time: 40 minutes
    Freezing time: 3 hours
    Total: 40 minutes
    Servings: 10 popsicles

    Ingredients

    • ½ cup organic granulated cane sugar (100g)
    • 1 cup water (235 ml)
    • ¼ cup lightly packed lemon verbena leaves
    • 2 ½ cups raspberries, plus extra for the molds (10 ounces / 285g)
    • 1-2 tablespoons lemon juice (to taste) (30 ml)l
    • 1 cup Lillet Blanc (235 ml)

    Instructions

    • In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat, remove from the heat, add the lemon verbena, and let steep 30 minutes. Strain the mixture, squeezing the leaves to extract all the flavor. Discard the leaves.
    • Add the lemon verbena syrup to a food processor with the raspberries and smaller amount of lemon juice. Pulse until broken down, about 10 1-second pulses. Pour the raspberry mixture through a fine mesh sieve and work the mixture through, leaving behind the seeds. Stir in the Lillet, taste, and add more lemon juice if you feel the mixture needs it.
    • Divide the puree among your popsicle molds. If they don't come all the way to the top, add some halved raspberries, pressing them down.
    • Freeze the popsicles until firm, at least 3 hours and up to several days. To remove, dip a mold in a cup filled with hot tap water for 5 seconds, then remove. These popsicles freeze fairly soft due to the alcohol, so devour immediately or re-freeze once removed from the mold.

    Notes

    Nutritional values are based on one of ten popsicles.

    Nutrition

    Calories: 92kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 45mgFiber: 2gSugar: 13gVitamin A: 40IUVitamin C: 8.6mgCalcium: 9mgIron: 0.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Raspberry, Lillet + Lemon Verbena Popsicles

    Makes 10 popsicles

    ½ cup (100 g) organic granulated cane sugar
    1 cup (235 ml) water
    ¼ cup lightly packed lemon verbena leaves
    2 ½ cups (10 ounces / 285 g) raspberries, plus extra for the molds
    1-2 tablespoons (30 ml) lemon juice (to taste)
    1 cup (235 ml) Lillet Blanc

    In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat, remove from the heat, add the lemon verbena, and let steep 30 minutes. Strain the mixture, squeezing the leaves to extract all the flavor. Discard the leaves.

    Add the lemon verbena syrup to a food processor with the raspberries and smaller amount of lemon juice. Pulse until broken down, about 10 1-second pulses. Pour the raspberry mixture through a fine mesh sieve and work the mixture through, leaving behind the seeds. Stir in the Lillet, taste, and add more lemon juice if you feel the mixture needs it.

    Divide the puree among your popsicle molds. If they don't come all the way to the top, add some halved raspberries, pressing them down.

    Freeze the popsicles until firm, at least 3 hours and up to several days. To remove, dip a mold in a cup filled with hot tap water for 5 seconds, then remove. These popsicles freeze fairly soft due to the alcohol, so devour immediately or re-freeze once removed from the mold.

    Raspberry, Lillet + Lemon Verbena Popsicles on a big dish

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Lynsey Walker says

      July 15, 2015 at 11:24 am

      these are crazy beautiful and as a super fan of Lillet as well l it is my duty to make these! Thanks for sharing. xo

      Reply
      • Alanna says

        August 09, 2015 at 11:59 am

        Aw, thanks Lynsey! Yes Lillet is the best!

        Reply
    2. Taylor @ Food Faith Fitness says

      July 15, 2015 at 11:31 am

      I've never tried Lillet Blanc OR Lemon Verbena, but I am always down for a frosty, boozy treat! The color of these pops is GORGEOUS! Pinned!

      Reply
      • Alanna says

        August 09, 2015 at 11:59 am

        Aw, thank you Taylor!!

        Reply
    3. Sarah | Well and Full says

      July 15, 2015 at 12:35 pm

      I love how the Lillet keeps the poptails from freezing all the way! Popsicles are so much more enjoyable to eat when they're not solid rocks ;)

      Reply
      • Alanna says

        August 09, 2015 at 12:01 pm

        I quite agree! Thank you Sarah!

        Reply
    4. Katrina @ Warm Vanilla Sugar says

      July 15, 2015 at 1:01 pm

      This is a really neat flavour. I love the colour too!

      Reply
      • Alanna says

        August 09, 2015 at 12:02 pm

        Thanks Katrina!

        Reply
    5. Cindy says

      July 15, 2015 at 2:49 pm

      This color!! I always appreciate a secret garden anywhere, especially in a city...and booze in my popsicles.

      Reply
      • Alanna says

        August 09, 2015 at 12:02 pm

        Clearly you have excellent taste all around! (PS. you are my popsicle idol!)

        Reply
    6. Betty Liu says

      July 15, 2015 at 5:28 pm

      " hot pink pops that sing with flavor" - YES. I love this!! I love you!! You're amazing! Haha I'm still in giggles as I edit photos from Monday. You and Sarah are SUCH a hoot. I know we'll hang out again in the future. Monday was such a great day - and I mean, how could it not be? I'm so happy I finally got to meet you and see your magic in action. Your photos are gorgeous, as always, and this seriously screams summer!! Loving it :)

      Reply
      • Alanna says

        August 09, 2015 at 12:04 pm

        D'aw! The feeling is very mutual Miss Betty!!! I'm so glad we got to work and play and eat - I'm now 100% obsessed with all that you do! Can't wait to see you again soon! <3

        Reply
    7. Judy at My Well Seasoned Life says

      July 15, 2015 at 5:55 pm

      I've been on a popsicle binge myself this summer. Your combination is great and in my book you can't go wrong with lemon verbena. Never had lillet blanc but it's now on my grocery list.

      Reply
      • Alanna says

        August 09, 2015 at 12:05 pm

        I quite agree! It just makes me happy. I hope you love the Lillet!

        Reply
    8. Tessa | Salted Plains says

      July 15, 2015 at 7:17 pm

      Totally swooning over the flavor combo and the happy color. I had a couple glasses of lillet blanc last night - so good! :)

      Reply
      • Alanna says

        July 16, 2015 at 12:06 am

        Aw, we were sipping Lillet together and we didn't even know it! :) Thanks so much for the kind note Tessa! I'm off to ogle your bellini pops - yummmm!

        Reply
    9. Amanda | What's Cooking says

      July 15, 2015 at 9:18 pm

      Oh my goodness these look amazing. Who doesn't like booze with their fruit? I love raspberries, but I think I may be swayed by your Greek yogurt ones. I'm going to make some this week! Thanks for sharing!

      Reply
      • Alanna says

        August 09, 2015 at 12:06 pm

        I hope you loved the pops, Amanda! Thanks so much for reading. :)

        Reply
    10. The Oracle says

      July 15, 2015 at 10:58 pm

      This sounds yummy!

      Reply
      • Alanna says

        August 09, 2015 at 12:06 pm

        Thanks!

        Reply
    11. jose antonio miragaya lopez says

      July 16, 2015 at 9:20 am

      ¡Fantástica receta! Se ve deliciosa y fácil de elaborar con un resultado final excelente.La probaremos enseguida. Gracias por compartirla con todos/as.
      http://www.mascasaonline.com

      Reply
      • Alanna says

        August 09, 2015 at 12:07 pm

        Thanks!

        Reply
    12. thejameskitchen says

      July 16, 2015 at 8:40 pm

      Fabulous, I always make a lemon verbena sorbet but this knocks it out of the park. Going to make them this weekend and looking forward to the other poptail (great word) & popsicle recipes.
      Nicole

      Reply
      • Alanna says

        August 09, 2015 at 12:08 pm

        Oooh, that sounds amazing!

        Reply
    13. Sarah @ Snixy Kitchen says

      July 17, 2015 at 1:45 am

      Oh do I feel your melty popsicle woes, my friend! I love the vibrant color of these poptails and I particularly love that you added a hint of lemon verbena (which I've yet to ever use...). I'm excited for our hunt over to the garden next week:)

      Reply
      • Alanna says

        August 09, 2015 at 12:13 pm

        Haha, I knew you would. :/ Ooh I'll have to bring you some - you will love it!

        Reply
    14. AmandaPaa says

      July 17, 2015 at 1:58 am

      Love me some lemon verbena girl. One of my favorite herbs that just isn't around enough! That community garden is so great. As you mentioned, it's nearly a miracle they haven't bull dozed it to build. We have something similar in downtown Minneapolis, and it makes me smile every time I go by. Hope you are well friend, xo

      Reply
      • Alanna says

        August 09, 2015 at 12:23 pm

        Aw yeah, it's the best! Thank you Amanda! My dear friend is moving to Minneapolis - I need to introduce you two! <3

        Reply
    15. genevieve @ gratitude & greens says

      July 21, 2015 at 4:06 pm

      It is so hot where I am, I could really use some popsicles right now! In love with the flavour combination- if I had a popsicle mold I would be making these right now!

      Reply
      • Alanna says

        August 09, 2015 at 12:24 pm

        Dude, if it's hot where you are, you gotta get one! These are super refreshing. :)

        Reply
    16. bella b says

      July 23, 2015 at 2:48 am

      I have been making popsicles lately...these sound delicious. Thanks for sharing.

      http://xoxobella.com/

      Reply
      • Alanna says

        August 09, 2015 at 12:26 pm

        They're so much fun, huh? Thanks Bella!

        Reply
    17. Regina Melo-Jocknevich says

      August 03, 2015 at 8:40 pm

      Beautiful photos, delicious recipe, but how did you hold the wooden popsicle sticks in the mold?

      Thank you.

      Reply
      • Alanna says

        August 09, 2015 at 12:27 pm

        Thanks Regina! The mold has a nifty lid with slots for the sticks. :)

        Reply
    18. Anonymous says

      August 06, 2015 at 11:24 am

      o wow it looks delicious!

      http://fulloftaste.com/banana-pancakes/

      Reply
      • Alanna says

        August 09, 2015 at 12:27 pm

        Thank you!

        Reply

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