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My first pass at El Diablo pops, based on the El Diablo cocktail as it appears in the Nopalito cookbook: Tequila, lime juice, ginger beer and just a few dashes of cassis.
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Not bad. I added a little cassis to the mix, then added 2-3 drops to each mold to get sort of a gradient effect and that worked pretty well. They are kind of icy since there's no fruit pulp, just juice.
I think I'll try adding some cucumber purée to the next batch to see if that helps.
My first pass at El Diablo pops, based on the El Diablo cocktail as it appears in the Nopalito cookbook: Tequila, lime juice, ginger beer and just a few dashes of cassis.
Not bad. I added a little cassis to the mix, then added 2-3 drops to each mold to get sort of a gradient effect and that worked pretty well. They are kind of icy since there's no fruit pulp, just juice.
I think I'll try adding some cucumber purée to the next batch to see if that helps.
