Beer Popsicle Recipe
Shandy Popsicles, Because Beer Makes Everything Better
The shandy, a classic British cocktail of beer and lemonade, soda or ginger beer, is one of the most refreshing drinks out there. Pour it into a popsicle mold and you have the perfect antidote to sweltering Summer weather.
This recipe takes it to the next level by using both lemon and grapefruit juice and zest for a nuanced citrus flavor. If you can find them, use sweeter pink grapefruit; if not, yellow grapefruit does the trick, but you may want to add a bit more sugar to compensate.
Less sweet than many popsicles, it's a treat beer-lovers will adore.
Lemon-Grapefruit Shandy Popsicles
Adapted from Brewla Bars
Notes
The amount of popsicles made from this recipe will differ based on the mold you use; we recommend this Norpro model.
Ingredients
- 1 teaspoon lemon zest
1 teaspoon grapefruit zest
2 tablespoons granulated sugar
1/3 cup lemon juice (from 3 small to medium lemons)
1/4 cup grapefruit juice (from 1 grapefruit)
1 12-ounce bottle light ale, like Samuel Adams Summer Ale
Directions
- Add the citrus zest and sugar to a small bowl and rub together with your fingertips. This will help express the essential oils in the citrus zest, amplifying the flavor.
- Add the citrus sugar and citrus juice to a measuring cup — the measuring cup's spout makes it easy to pour into the popsicle molds — stir until the sugar is completely dissolved. Slowly add the beer to prevent too much foam from forming; gently stir to combine. Taste the mix and adjust the sweetness by adding 1-2 tablespoons more sugar if needed.
- Pour the mixture into your popsicle molds. Cover tightly with the lid if your popsicle molds come with a lid; layer plastic wrap and aluminum foil, if not. Add popsicle sticks. Freeze overnight or until solid.
- To unmold, briefly run warm water around the molds to loosen the popsicles (if they don't pull out of the molds easily).
Information
- Category
- Desserts, Frozen
- Cuisine
- North American
- Yield
- 8 popsicles
Image Source: POPSUGAR Photography / Nicole Perry
