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Apricot-Ginger Jazz Popsicles
September 4, 2010 | 8 Comments
When the Brits colonised India, they ate some seriously good food, tried to replicate it and failed. They consoled themselves by inventing some scary shit. Exhibit A: Curry powder.
When the French colonised Vietnam, they came up with some inspired creations. One such piece of bottled poetry is ginger-flavoured Cognac laced with vanilla and orange blossom honey. It’s called Domaine de Canton Ginger Liqueur. I love cooking with flavoured liqueurs. Sometimes I even add them to the food. 
If you’re making a fruit-based popsicle or sorbet without fat (dairy), the added or natural sugars tend to crystallise, making them rock hard. Alcohol helps mitigate this to some extent, in addition to adding great flavour.
If you want to feed these to little kids, just heat the liquor up for a couple of minutes with a dash of juice. The alcohol with evaporate, leaving behind just the flavour. If you want to skip the booze, you can, but a popsicle without a good splash of booze is a travesty. Really.
I recently acquired these guitar-shaped ice cube trays. They make gigantic ice cubes and are perfect for popsicles.
APRICOT-GINGER JAZZ POPSICLES
about 2 cups chopped apricots (or peaches/plums/nectarines)
a dash of Domaine de Canton Ginger Liqueur (between 1 to 2 tbsps) – optional
**or use Cognac/brandy/orange liqueur
half cup chopped orange
a couple teaspoons grated fresh ginger
raw honey or maple syrup to taste (optional. I didn’t add any sweeteners)
Most stone fruits are heavily sprayed with pesticides. Hence, we rarely buy apricots. Recently, we were lucky to find organic ones at our farmer’s market. If you find organic apricots, simply wash them. If not, dunk them in boiling water for about 30 seconds, then dunk them in cold water and peel off the skins.
Lazy method: Throw everything in a blender and freeze in pospsicle moulds for 3 to 4 hours.
Non-lazy method: Puree half the apricots with the liqueur. Cook it for a few minutes until the flavour concentrates and the alcohol evaporates. Cool, add the remaining stuff and blend. Then freeze until set.
- b.
Filed Under: Apricot, Cognac, Ginger, Orange, popsicles, sugar-free, vegan recipes, vegetarian recipes
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8 Comments
I love it!
These look great! And I wholeheartedly agree that the mouth feel and flavor of sorbets and fruity-freezy-pops is better with a splash of booze.
Wow…these are cute little yellow rock stars! Love the jazzy look.
I also use honey or maple syrup in my ice cream most of the times.
Beautiful pictures, as usual
Bee, your pictures are always visual poetry! Although I’m French, I’ve never tried this cognac. Then again I am not much of a drinker but just like you I love cooking with liqueurs.
wicked!!! Loved the shape, m gonna buy this ice-cube tray for sure
Love your blog and the pics btw
The prettiest popsicles I’ve seen!
Oh! those are the most beautiful popsicles ever – I wondered if you had managed to photo shop popsicles into guitar shapes – i so wish I could buy those ice trays!