Chill out with a boozy popsicle (a.k.a. poptail) kissed with fresh lemon verbena, citrusy Lillet, and raspberries.
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.
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.
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.
It also makes me crave poptails.
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).
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.
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…
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.
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
Print Recipe / Pin RecipeIngredients
- 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
Nutrition
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.
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
Aw, thanks Lynsey! Yes Lillet is the best!
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!
Aw, thank you Taylor!!
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 ;)
I quite agree! Thank you Sarah!
This is a really neat flavour. I love the colour too!
Thanks Katrina!
This color!! I always appreciate a secret garden anywhere, especially in a city…and booze in my popsicles.
Clearly you have excellent taste all around! (PS. you are my popsicle idol!)
" 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 :)
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
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.
I quite agree! It just makes me happy. I hope you love the Lillet!
Totally swooning over the flavor combo and the happy color. I had a couple glasses of lillet blanc last night – so good! :)
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!
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!
I hope you loved the pops, Amanda! Thanks so much for reading. :)
This sounds yummy!
Thanks!
¡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
Thanks!
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
Oooh, that sounds amazing!
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:)
Haha, I knew you would. :/ Ooh I'll have to bring you some – you will love it!
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
Aw yeah, it's the best! Thank you Amanda! My dear friend is moving to Minneapolis – I need to introduce you two! <3
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!
Dude, if it's hot where you are, you gotta get one! These are super refreshing. :)
I have been making popsicles lately…these sound delicious. Thanks for sharing.
http://xoxobella.com/
They're so much fun, huh? Thanks Bella!
Beautiful photos, delicious recipe, but how did you hold the wooden popsicle sticks in the mold?
Thank you.
Thanks Regina! The mold has a nifty lid with slots for the sticks. :)
o wow it looks delicious!
http://fulloftaste.com/banana-pancakes/
Thank you!