Blueberry Moonshine Popsicles , which calls for, of course, blueberries and unaged whiskey plus simple syrup and lemon juice.

Contributed by Nathalie Jordi, David Carrell and Joel Horowitz

INGREDIENTS:

22 oz (about 4.75 cups) Fresh blueberries

5 oz Simple syrup (one part sugar, one part water)

1 oz Fresh lemon juice

3 oz Moonshine or other unaged whiskey

PREPARATION:

Pick out any stems or leaves from the blueberries and puree them in a food processor. You should have about 2.25 cups of purée.

Stir together the blueberry purée, simple syrup and lemon juice in a medium bowl or a pitcher with a spout. Taste and add more simple syrup or lemon juice if needed. (Do not oversweeten; blueberries tend to taste sweeter when frozen.) Stir in the moonshine.

If desired, strain out the blueberry skins by pressing the mixture though a colander or sieve using a wooden spoon or rubber spatula. Pour the mixture into ice-pop molds, shot glasses or ice-cube trays, leaving a little bit of room at the top for expansion. Insert food-grade popsicle sticks and freeze until solid, 4 to 5 hours. Unmold, and serve at once or transfer to plastic bags for storage. This recipe makes 10 pops.

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