Blueberry Moonshine Popsicles!

Blueberry Moonshine Popsicles, which calls for, of course, blueberries and unaged whiskey plus simple syrup and lemon juice.

Contributed by Nathalie Jordi, David Carrell and Joel Horowitz
INGREDIENTS:

• 22 oz (about 4.75 cups) Fresh blueberries
• 5 oz Simple syrup (one part sugar, one part water)
• 1 oz Fresh lemon juice
• 3 oz Moonshine or other unaged whiskey

PREPARATION:
Pick out any stems or leaves from the blueberries and puree them in a food processor. You should have about 2.25 cups of purée.

Stir together the blueberry purée, simple syrup and lemon juice in a medium bowl or a pitcher with a spout. Taste and add more simple syrup or lemon juice if needed. (Do not oversweeten; blueberries tend to taste sweeter when frozen.) Stir in the moonshine.

If desired, strain out the blueberry skins by pressing the mixture though a colander or sieve using a wooden spoon or rubber spatula. Pour the mixture into ice-pop molds, shot glasses or ice-cube trays, leaving a little bit of room at the top for expansion. Insert food-grade popsicle sticks and freeze until solid, 4 to 5 hours. Unmold, and serve at once or transfer to plastic bags for storage. This recipe makes 10 pops.

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