Last week I tried a few recipes for boozy popsicles. Full disclosure: I make this recipe as a gelato, so I thought, “how could I turn it into a refreshing summer aperitivo on the Italian Riviera?”. Turn it into a pop, right? We have aperitivo every night here, cocktails with a few nibbles. It’s a tradition that I am totally in love with.
Makes 10 pops
– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari
*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)
Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.
Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.
*Note: I like to pour the puree into the molds using a pitcher, it’s easier.
Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.
I like to place a thumbs height of Campari in a pretty glass and place the pop into the glass, the melty pop mingles with the Campari to create a delicious and very Italian Apero.
Recipe adapted from: People’s PopsRecipes : Tags: apertivo, Campari, Cocktails, italy, popsicles, summer