There is just something about summer that screams for popsicles, isn’t there? I don’t care how old you are.
I had been looking for some super cute popsicle molds and when I came across some rocket pop molds at HomeGoods, I was sold. (They’re BPA-free, too!)
These little beauties came about when I had a glut of grapefruit that needed to be used (a glut is the proper name for a group of grapefruit #nowyouknow) and a very eager and overambitious tarragon plant growing in the yard.
Tarragon and grapefruit is a pretty classic combo, so how could I go wrong? Turns out, I couldn’t.
These turned out pretty sweet, so if you like things on the tarter side (oh, behave!), then just use less of the simple syrup and save its syrupy goodness for another use. Cocktails, anyone? 😉
Ingredients
- 1 cup water
- 1 cup sugar
- 2 T chopped fresh tarragon
- 1/8 tsp kosher salt
- 3 long peels of grapefruit skin
- 1 3/4 cup freshly squeezed ruby red grapefruit juice, approx. 4 grapefruits
- juice of 1 lime
Instructions
- In a medium saucepan, combine the water, sugar, tarragon and salt and bring to a low boil to make a simple syrup. Stir until the liquid is clear, about 5 minutes, and remove from the heat.
- Add the grapefruit peel to the syrup and allow to steep at least one hour.
- Meanwhile, juice the grapefruit and lime, straining out as much of the pulp as you like.
- Strain the simple syrup to remove all solids and add to the grapefruit juice. Stir to combine.
- Pour into prepared popsicle molds and freeze until solid, at least 5 hours, depending on the size of your molds.
Notes
If you have extra of this mixture (or just can't wait for them to freeze) this is also EXCELLENT served with club soda over ice. Just... Yum.
For a (really) grown-up version, put your popsicle into a glass (on or off the stick) and add 1 oz tequila and 1/2 cup club soda. Enjoy!
Sounds great; now makes me miss the tarragon plant I left behind when I moved! I’m growing tomatoes, basil, rosemary and lettuce in pots. Next tarragon? 🙂