Chill out with a boozy popsicle (a.k.a. poptail) kissed with fresh lemon verbena, citrusy Lillet, and raspberries.
Prep Time: 40minutes
Freezing time: 3hours
½cuporganic granulated cane sugar(100g)
¼cuplightly packed lemon verbena leaves
2 ½cupsraspberries, plus extra for the molds(10 ounces / 285g)
1-2tablespoonslemon juice (to taste)(30 ml)l
1cupLillet Blanc(235 ml)
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.
Nutritional values are based on one of ten popsicles.