STRAWBERRY NEGRONI POPSICLES

Strawberry-Negroni-Popsicles-1-800

Hello everyone! My name is Natalie and I’m a bartender turned blogger who will be contributing delicious boozy recipes here on Palm Springs Style. This couldn’t be more perfect because I lead a Palm Springs inspired life and I’m excited to be bringing drinks into all of your homes. Let’s all agree that life is definitely better in Palm Springs!

It’s going to be a hot one this holiday weekend, so for my first recipe I’ve whipped up a boozy, ice-cold treat for those of you in the desert (or just dreaming about Palm Springs!). I took one of my favorite classic cocktails, the negroni, and turned it into a fruity and frozen dessert. Can I call them pop-tails from now on? I hope you’re spending July 4th with one of these strawberry negroni popsicles in hand, preferably poolside with a flamingo floatie.

Strawberry-Negroni-Popsicles-2-800

Strawberry Negroni Popsicles
(makes 10 popsicles)

3 cups strawberries, hulled
8 tbsp. sugar
3 oz. gin
3 oz. campari
3 oz. sweet vermouth
juice of 2 oranges
orange zest

Strawberry-Negroni-Popsicles-3-800

Add your strawberries, sugar, orange juice and zest to your blender pitcher and let sit for 10 minutes. This will let the fruit macerate and allow it to absorb the aromatics from the orange juice and zest. This is the “orange twist” element of the drink. Then add the gin, campari, and sweet vermouth. Add a few ice cubes for dilution and blend on high for 30 seconds. I always like to blend with ice when I’m making boozy popsicles because it adds water content to ensure proper freezing.

Strawberry-Negroni-Popsicles-4-800

Divide between 10 popsicle molds and move to the freezer for at least 5 hours or until completely frozen. The best way to make them is the day before and let them freeze overnight.

Strawberry-Negroni-Popsicles-5-800

Strawberry-Negroni-Popsicles-6-800

Strawberry-Negroni-Popsicles-7-800

Strawberry-Negroni-Popsicle-8-800

These are the perfect combination between boozy and super fruity, which is great for a hot day. I’m pretty sure I only want to eat my cocktails in popsicle form going forward. They are also a great way to serve dessert in the summer time when you’re having people over – you can serve them as is or put them in your favorite glassware with some sparkling wine. As long as you plan ahead, they take minutes to prep and are an easy entertaining trick. Cooling down and getting a little tipsy at same time sounds like a win-win to me.

Cheers everyone and have a great July 4th weekend!  ~Natalie

Author and Photography: Natalie Jacob

 

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

THE PALM SPRINGS INSIDER