LCBO Food & Drink Summer 2024

POPS OF FLAVOUR

There are lots of great frozen-pop shapes to play with, from the classic shape to Star Wars-, dinosaur- or fruit-themed moulds. Find them on amazon.ca or at gourmet and housewares stores.

Hibiscus, Raspberry & Pink Peppercorn Frozen Pops The flavours of hibiscus, toasted pink peppercorns and fresh raspberries blend beautifully with the juniper-forward evergreen flavours of gin. These tart and delicately spicy frozen pops are perfect for hot, lazy summer afternoons or as a fun aperitif for guests arriving at a barbecue or alfresco dinner. 2 tbsp (30 mL) pink peppercorns 1/4 cup (60 mL) dried hibiscus flowers (also known as Jamaica sorrel) 1 1/4 cups (310 mL) boiling water 2 tsp (10 mL) cornstarch 1/3 cup (80 mL) granulated sugar 1/2 cup (125 mL) freshly squeezed lime juice 2 1/2 oz gin, such as Georgian Bay Gin ( LCBO 448597, $35.95 ) Pinch of salt 1/3 cup (80 mL) cold water 1/2 cup (125 mL) fresh raspberries 1. Assemble plastic moulds if using, and place in freezer while making frozen pop mixture, ideally for 1 hour or more. peppercorns, shaking pan often to toast evenly for 6 to 8 minutes, or until very fragrant and warm. Transfer to a mortar and let cool for 2 to 3 minutes before crushing peppercorns with a pestle. (If you don’t have a mortar and pestle, transfer peppercorns to a cutting board and use bottom of a heavy skillet or pot to crush them.) 2. In a small frying pan over medium-low heat, toast pink

5. Whisk mixture together briskly and bring to a low boil over medium-low heat, whisking often. Simmer for 5 minutes until liquid changes from cloudy to translucent and thickens slightly. Remove pot from heat and cool to room temperature. 6. Add lime juice, gin, salt and cold water, whisking to combine. 7. Remove moulds from freezer. Pour 1 1/2 oz of mixture into each pop mould and freeze for 1 hour.

3. In a medium heat-safe bowl, combine peppercorns and hibiscus and add boiling water. Steep for 30 minutes to make a hibiscus tea. 4. Whisk cornstarch and sugar together in a small pot. Strain tea through a fine-mesh metal sieve or tea strainer into cornstarch-sugar mixture, pressing on solids with a rubber spatula or the back of a spoon to extract liquid and flavour. Discard solids.

Remove from freezer and divide raspberries between pops. Use a skewer to move them around in the moulds as needed, ensuring some settle toward the bottom. 8. Freeze for another 40 minutes. Insert sticks and freeze for another 40 minutes, then divide remaining liquid between moulds. Freeze for another 3 to 4 hours or until completely frozen.

Makes 8 frozen pops (using 1/2-cup/125-mL moulds)

34 FOOD & DRINK SUMMER 2024