For our second “adult” ice pop option we developed a Limoncello Blueberry recipe that was well-received at a recent taste test. My sister hosted a lovely cocktail reception for some visiting relatives, so I used them as my guinea pigs to test the Sangria recipe posted previously, and this one. Both recipes got two thumbs up, with the Sangria version taking a slight lead.
Limoncello Blueberry Ice Pops
3 1/2 cups of lemonade
1/2 cup of Limoncello liqueur
½ cup blueberries (whole)
We used frozen lemonade, but made it with 3 cans of water instead of the normal 4 1/3 cans of water to keep the flavor less diluted. Mix the lemonade with the Limoncello liqueur. Pour into Dixie cups to within 1/2 inch of the rim. Drop in enough whole, fresh blueberries to create a single layer floating on the top. Freeze. After 1 hour 15 minutes, insert wooden sticks. Freeze for another 2 to 3 hours until firm.
Note: The blueberries will appear very solid when frozen, but fear not. They are easily bitten into and should not negatively impact anyone’s dental work.