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Tiny Limoncello Ice Pops

Try Meyer lemons -- smooth-skinned, golden lemons with a slightly sweet taste, available from November through March at specialty produce and gourmet food stores.

  • Yield: Makes 50

Source: Martha Stewart Weddings, Summer 2003

Ingredients

  • 1 1/2 cups sugar
  • 2 1/4 cups freshly squeezed lemon juice (about 9 lemons)
  • 1 1/2 cups limoncello liqueur

Directions

  1. Have ready 50 1-ounce ice-pop molds and wooden craft sticks. Prepare ice bath. In small pan, boil sugar and 1 1/2 cups water over medium-high heat. Stirring often, cook until sugar dissolves, about 10 minutes. Transfer to bowl; place in ice bath. Stir often, until chilled.

  2. In large bowl, mix sugar syrup, lemon juice, and liqueur with 3/4 cup water. Pour into molds. Freeze halfway, 1 to 2 hours. Add sticks. Freeze completely.

Cook's Notes

Try Meyer lemons -- smooth-skinned, golden lemons with a slightly sweet taste, available from November through March.

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