But dont let that deter you from making fabulous frozen, boozy pops.
All it’s crucial that you do is pay attention to the ABV.
(And I know youre going to want to scale up.)
Luckily, it is very easy math.
(Note: Its very important that you keep the units of your concentrations consistent throughout your equation.
Use either percentorproof, not both.)
I think thats enough math for one day.
Lets make some freaking booze-sicles.
most beers fall under out 8% ABV limit.
(6-8 slices is a good amount for a single pop.)
Grab a handful of pitted cherries and puree them using a food processor, blender, or stick blender.
Stick some cherry slices down in your molds, and gently pour in your cherry-beer situation.
Insert sticks and freeze overnight.
Pour mixture into pop molds, insert sticks, and freeze overnight.
Strain the gin into a your limeade and stir to combine.
Place cucumber sticks down in your mold horizontally and gently pour your gin-limeade mixture into the mold.
Of course, you are not limited to my recipes.
So dream big and get crazy, and remember not to take it all too seriously.
Sometimes things just dont freeze right, but thats okay.
Then you have an alcoholic slushy, and alcoholic slushies are nothing to complain about.
Photos by Claire Lower.
