Needing something to cool and quench without forgoing drink, I jumped on the food fad bandwagon for a “cocktail popsicle.” With a demure nod to the South, Kentucky bourbon marries fresh peach iced tea scented with mint sprigs.
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Servings: Makes 28 one-third cup popsicles
Time: About 15 minutes active; About 2–3 hours total (letting the popsicles harden overnight is best)
4 black tea bags
8 sprigs of mint (about 3″ each)
1/4 cup sugar
4 peaches, 3 coarsely cut and the 4th cut into 1/2″ dice
4 ounces Kentucky bourbon
1. In a medium pot or kettle over medium heat, pour in one quart of water, cover and bring to a boil. Remove from heat and add the tea bags and mint. Cover and let steep 10 minutes. Remove tea bags and stir in sugar, leaving mint in. Set aside to cool.
2. Meanwhile, puree the 3 coarsely cut peaches in a blender or food processor with just enough water to break down (1/2 cup or less) until finely pureed.
3. Remove the mint from the tea and pour it, the peach puree, and the bourbon into a pitcher or other bowl with a spout. Stir to mix.
4. Put 1–2 pieces of diced peach into each popsicle mold and then pour the mixture in, leaving just a little room at the top. Insert popsicle sticks and move to the freezer. It’s best to freeze overnight, but depending on how big your popsicles are they may be hardened in 2–3 hours.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all tasty, lifestyle.