It’s impossible to have the blues when you’re eating one of these yummy pops.

August 29, 2017

Ingredients

  • 1 ¾ oz. Curaçao
  • 2 oz. vodka
  • 20 ½ oz. pineapple juice
  • 1 ¾ oz. light agave syrup
  • 3 ½ oz. blueberries

Instructions

In a jug, mix the Curaçao, vodka, pineapple juice, and agave syrup.

Divide the mixture between the popsicle molds, place the lid on the tray, and freeze for 30 minutes.

Then add the blueberries, slide the popsicle sticks into the lid slots and freeze for a further 12–14 hours, until solid. Serves 8.

Recipe from The Poptail Manual by Kathy Kordalis, illustrated by Esme Lonsdale.

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Limoncello Basil Pops

These bold, zingy popsicles made with Italian Limoncello and basil are a fun ending for your summer parties.

Ingredients

  • 1 ¾ oz. Curaçao
  • 2 oz. vodka
  • 20 ½ oz. pineapple juice
  • 1 ¾ oz. light agave syrup
  • 3 ½ oz. blueberries
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