Start digging in the couch cushions and under the car seat like I did for spare change. You need this pure sugar cane rum in your life. More to the point, this is a must-try sweet and tart Poptail made easy with a limeade body, raspberry sweetness and a sour punch of kumquats.
Raspberry and Kumquat Caipirinha Popsicle
- 1 pint raspberries
- 4 oz. kumquats
- 10 oz limeade
- 5oz cacaha (P-51 is my choice)
- Place raspberries and kumquats in a food processor or blender and process or blend until pureed, about 1-2 minutes. (Push through a medium strainer for a less pulpy popsicle). Add cachaca and process or blend until fully combined.
- Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
- To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
*If you find the mixture is more tart in flavor than you prefer, add 2oz. of simple syrup to offset that*
Courtesy of EndlessSimmer