The harvest moon is approaching and that means our Peaches + Moonshine mason jar will be coming off the menu soon. But worry not my friends, I found a way for this epic cocktail to live on - in your freezer. Let me start by stating the obvious: These pops are good. Like insanely good. The moonshine gives them a mouthwatering melty texture that is hard to explain. Think slushy on a stick. And it gets better, these poptails are total crowd pleasers. I recently brought a dozen to a house party and went from common party goer to hero in seconds. I'd go as far as saying these pops have made me cooler. (ha. cooler.) They've given me street cred and for that I will always be thankful. And although I can't guarantee they will have the same affect on your stature, I can guarantee that you will enjoy them.
A quick word from the wise – be careful if you have a heavy hand when pouring the moonshine. If you have ever taken booze from the freezer in high school and then tried to refill the bottle before mom or dad got home, you learned the hard way that booze doesn’t freeze like other liquids. A good rule of thumb is that no more than 20% of your recipe can be moonshine- stay under 20% and your pops will freeze just fine. Happy three-day weekend y'all!
Makes: 10 (2.5oz) frozen popsicles
1 Popsicle Mold (buy the one I used here)
10 popsicle sticks (you can get them here)
1.25 lbs peaches [4-5 tennis ball sized], halved
6 fl oz simple syrup – recipe to make your own below
3 fl oz moonshine, plus extra for drinking
1 fl oz freshly squeezed lemon juice [2 tablespoons]
D.I.Y. Simple Syrup [makes one 1 cup]
5 oz organic cane sugar
5 fl oz water
Combine the sugar and water in a small saucepan and stir over medium-high heat. Once you bring to a simmer, just continue to stir mixture until it turns transparent. Once the sugar has totally dissolved, turn off and let cool. You can store extra in a sealed container in your fridge and use for sweetener or in cocktails.
Preheat your oven to 350 degrees F and place peaches [cut side down] on a baking sheet. Pop them in the oven and bake for about 20 minutes or until flesh and skins are soft to the touch. Remove the baking sheet and let cool.
Once they have cooled, remove the seeds with a spoon or fork and throw all of the halves [skin and all] in a blender or food processor. Purée but make sure you leave it a little chunky- this makes for a nice pop texture. You will have about 16 fl oz of peach purée.
Pour peach purée into a big pitcher and add your simple syrup, moonshine and lemon juice. Mix well and then pour mixture in to your pop mold leaving a little room at the top so they have space to expand when frozen. Add popsicle sticks and put in the freezer for 6-7 hours or until totally frozen.
Remember, If you want to make more pops, but aren’t ready to eat all 10, you can place each one in a small sandwich bag, seal and put back in freezer until you are ready to enjoy. Trust me, this is important; you will want to make more almost immediately.
Note: If you have a favorite Lazy Dog libation you’d like to see transformed in to a delicious frozen treat, leave a comment and let me know!
words + photography by R.Simms