Makes5 (1/3-cup) ice pops
- Active time:25 min
- Start to finish:1 day
Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe.
fresh lemon zest (1/2 lemon)
Simmer water, sugar, and zest in a small saucepan, stirring, until sugar is dissolved. Cool syrup, then stir in gin, vermouth, and Curaçao. Discard zest. Pour into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.