Prickly Pear Pops
Ingredients
- 4 ounces Empress 1908 gin
- 5 ounces coconut milk (2/3 cup coconut milk)
- 1/4 cup lime juice (about 2.5 limes)
- 1/4 cup prickly pear syrup
- 3 cups of elderflower tonic water (3 bottles)
- 4 tunas (1.5 cups pulp)
- 1/2 cup sugar plus 2 tablespoons
- 1/4 cup water
- Lemon juice
Preparation
Combine all ingredients in a bowl
Pour into popsicle molds and freeze for about 6 hours
Cut the tuna in half and spoon out the pulp. Measure to about 1.5 cups of fruit
In a medium sauce pan gently bring to a boil with the sugar and water. Reduce to simmer. Stir to make sure it doesn’t stick for 15 minutes
Strain through cheesecloth or a fine mesh strainer. Let cool in a bowl and add lemon once room temperature
Store in a bottle or jar with rubber lid
It keeps in the fridge for up to a month