Mix things up this season and make these delicious plum ice blocks infused with your favorite gin. Quick, easy, and sure to impress your guests – here’s how to craft these cool plum popsicles!
Sponsored post thanks to Moksha gin.
- Plums – If you can’t find canned plums in the store, you can substitute the syrup with 1 cup of water and 1/2 cup of sugar. Stew the plums in the sugar syrup for 15 minutes in a saucepan on medium heat until the sugar is fully dissolved and the plums are softened. Adjust the sweetness as needed.
- Gin – A spiced gin is a perfect pairing for juicy plums. You can omit it for an alcohol-free version.
- Cinnamon – Ground cinnamon adds depth and warmth to the plums and complements the cardamom in the gin.
- Lemon – The lemon juice adds some freshness to the plums. You can add the zest of 1/2 lemon for a more zingy flavor.
Plum ice blocks in 3 easy steps
- Prepare the plums by removing the stones.
- Blend the plums with all other ingredients until smooth.
- Fill ice block molds or a sorbet container and freeze the mixture for up to 8 hours. Add ice block stick 1 hour into freezing.
- Make sure you’re following the ratio of plums, syrup, and gin as gin can’t be frozen and the ice blocks won’t fully set if you use too much gin.
- Freeze the blended plum mixture in a single freezer-proof container to enjoy as a granita, or sorbet.
- Make a larger batch to enjoy this sweet, boozy treat throughout the summer.
You can store ice blocks in the freezer for up to 3 months. Just make sure you store the ice blocks in a tightly sealed container or bag to minimize exposure to air and moisture.
Yes, you can make this recipe without alcohol. Simply omit the gin and follow the instructions.
Plum Ice Blocks with Gin
- 850 g Black Doris plums in syrup
- 1 shot gin 25 ml
- 1 tsp lemon juice
- 1/8 tsp ground cinnamon
- Carefully open the can of 850 g Black Doris plums and strain the syrup into a large bowl or straight into a stand-up blender. Remove the stones from the plums and add the destoned plums back into the syrup.850 g Black Doris plums
- Add 1 shot gin, 1 tsp lemon juice, and 1/8 tsp ground cinnamon into the blender and seal. Blend everything for 1-2 minutes until smooth. You can also use a food processor, stick blender, or mash everything with the back of the fork or a potato masher if needed.1 shot gin, 1 tsp lemon juice, 1/8 tsp ground cinnamon
- Fill ice block molds or a large freezer-proof bowl with the blended plums. Depending on your ice block molds, add wooden sticks an hour into freezing the mixture.
- Freeze the ice blocks for 8 hours or until they're fully set. Remove the carefully from the molds or serve the sorbet scooped in dessert ups or cones.