This recipe is from the last page of July's Gourmet magazine, in which Gourmet presented five different kinds of "boozy ice pops." Boozy ice pops may not be kid-friendly, but your inner child will certainly be delighted. They are not particularly potent, so feel free to have seconds, said the text, and who was I to argue? While I don't drink as a rule, I have no problem cooking with booze. Shut up, this is cooking, kind of!
I hunted down some popsicle molds--no easy task! I had to go to three different stores!--and I thought these looked especially good because of the little straw thing.
Note: my neck is normally not as muscular/veiny/tendony/Incredible Hulk-y as it might appear above. It's just that the first bite of ice cold tanginess went straight to my neck. You should make these if you like pina coladas.
INGREDIENTS
- 3 C chopped fresh pineapple <-- this is basically a whole pineapple or one of those pre-skinned and cored pineapples you find in deli containers
- 1/3 C well-stirred canned unsweetened coconut milk <-- "lite" tastes just fine here
- 1/2 C water
- 3 T superfine granulated sugar
- 1/3 C light rum <-- I used dark rum because it's all that we had and I can't tell the difference
DIRECTIONS
Puree all ingredients in a blender until smooth. Gourmet asks you to strain this through a fine-mesh sieve, but come on! Who's going to complain about a little chunk of pineapple in their popsicle? Sheesh.
Pour into 8 (1/3 cup) popsicle molds, and freeze for about 30 minutes. Insert wooden sticks. OR, if you have special plastic staw thingys, just pop them in right after you pour. Freeze until firm, about 24 hours, no joke.
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