A hot summer night will instantly cool down with these Aperol-filled icy treats. Take a tray to your next backyard barbecue or save them all for you. No judgement. -Maggie
It has been hot, hot, hot in Oakland this summer, the way summer should be. Sundress loving and cocktail sipping weather. I have to admit, I like the warm, sticky nights that make me want to sit out on the porch sipping cocktails with loved ones. Definitely a welcome change from our cold, foggy summers in San Francisco.
I have been keeping fruity popsicles in the freezer for days and nights like these, as I find they still bring a smile to adults’ faces when presented as a dessert option. Who doesn’t love a fruity pop or icy Fudgsicle to help cool down? Recently, I have been playing with making adult versions to serve as a cocktail before dinner – something fun, playful and a little bit naughty – and these Aperol Limeade Popsicles are just that.
Aperol is one of my favorite alcohols to use when making cocktails during the summer months. While Aperol is similar to Campari in taste and color, it has a lower alcohol content, so you feel less guilty about that second cocktail, or popsicle. I find the bitter orange flavor very appealing, and it goes well with a generous splash of soda water.
For the main component of this recipe, I made a tart but sweet limeade base using fresh limes and unrefined sugar. I was initially worried the Aperol would be too bitter alongside the limeade but was happily wrong. They compliment each other perfectly, playing off each others’ citrus notes.
I would say you should make these for your next dinner party as there isn’t anything more fun that a cocktail on a stick; but why wait until then? They are lovely on any hot, summer day!
Aperol Limeade Popsicles
Makes 10 popsicles
- 2 1/2 cups limeade (recipe below)
- 3/4 cup aperol
- 10 popsicle molds
- 10 popsicle sticks
- Combine the limeade and aperol in a large bowl. A bowl with a spout works great but a regular mixing bowl is okay too.
- Evenly distribute the mixture between the molds. Place the mold into the freezer for 1 1/2 hours.
- Place the top of the popsicle mold on top, and then slide the sticks into the popsicles. Let freeze overnight.
Makes about 3 cups (enjoy the extra in ice tea or with sparkling water)
- 2 1/2 cups unrefined sugar
- 3 cups water
- 3 cups fresh lime juice (about 10 medium limes)
- Zest from 2 limes
- In a saucepan over medium heat, dissolve the sugar with the water. It should take about 3 minutes, be sure to stir occasionally and keep you eye on it as you do not want it to boil. Remove from the heat, and let cool slightly.
- Stir in the fresh lime juice and zest.
Photos taken and styled by Denise Woodward.
Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram, Tumblr and Pinterest.
Eat Boutique is the go-to resource for all things food gifts, including one-of-a-kind, small-batch products and inspirational articles. We’ve got food gifts in our award-winning shop and story-driven recipes for everyday cravings, special occasions, and for anyone who needs a little food gift love—and, really, who doesn’t?!