Hot New Book for Cool Cocktail Pops from Jeanne Benedict! Cocktail Pops are one of the hottest trends in entertaining this year, and the holidays are no exception.
So just in time for your party planning, Jeanne Benedict has released her newest book: COCKTAIL POPS AND SPIKED FROZEN TREATS
With over 50 recipes inside, you’ll find a POP for every season. We love the Peppermint Schnapps Pops for holiday entertaining – these cool and refreshing treats will WOW your guests and have them talking through the new year (see recipe below.)
Jeanne’s talent, creativity, and hard work have earned her a reputation as one of the top lifestyle experts in America for over 10 years. Showcasing her Cocktail Pops on TV has let her know exactly what kind of icy treats people crave based on feedback from those appearances. Jeanne shares over 50 recipes in this book to help give your parties and holidays a cool designer dessert, or for you to simply relax and chill out at a home happy hour. The book has gorgeous photos of potable ice pops and frosty desserts based on America’s favorite cocktails; and the recipes are simple to follow and recreate at home. Order your copy at: CREATESPACE (print) or AMAZON (print) or on KINDLE for a great price $5.99
COCKTAIL POPS AND SPIKED FROZEN TREATS is also the perfect holiday hostess gift if you happen to be the guest and not the host this year.
Peppermint Schnapps Pops from Chapter 3: Holiday Cheer
Pure peppermint freeze is what you’ll get from these pops, and their rustic rosemary sticks make them an intriguing choice for a holiday cocktail party. Makes 6 (2 oz.) pops
- 1 cup water
- 1/3 cup simple syrup (recipe below)
- 3 tablespoons peppermint schnapps
- 1/4 teaspoon peppermint extract
- 6 (8-inch long) rosemary stems (use thick stems)
- Mix together water, simple syrup, peppermint schnapps, and extract.Fill 6 (2 oz.) pop molds with mixture and freeze until slushy.
- Strip needles from bottom of rosemary stems to where needles are on a 3-inch portion of the tip.
- Insert rosemary stems, with needles in mold, when mixture is a firm slush; freeze completely.
- Remove pops from molds, and serve on ice in a large bowl.
- 1 cup granulated sugar
- 1 cup water
Stir sugar and water together in a small saucepan until sugar is moistened. Cook over medium-high heat until mixture boils and sugar dissolves; about 5 minutes. Cool completely and transfer to a cruet or container with a spout. Cover and refrigerate until ready to use.
MORE on COCKTAIL POPS AND SPIKED FROZEN TREATS! From holiday sweets to cocktail party fare, this book offers a little chilly creativity for every occasion such as:
- White Russian Ice Cream Sliders
- Appletini Sorbet
- Watermelon Margarita Pops
- Passionfruit Mojito Pops
- Mai Tai Snow Cones
- St. Patrick’s Day Irish Breakfast Pops
- Halloween Candy Corn Cocktail Push Pops
- Thanksgiving Bourbon Dulce le Leche Sherbet
- Bubblegum Word Pops
- Hawaiian Sunset Pops with Black Gummy Palm Tree Pops
- Ideas for pop sticks, molds, and makers
- A “window pane” technique to turn your ice pops into pop art, so that fruit accents and decor ingredients appear clearly
- Basic sugar recipes, such as “sugar glue,” to keep garnishes in place on the pop
- Tips for ice pop display and transportation
Order your copy at: CREATESPACE (print) or AMAZON (print) or on KINDLE for a great price $5.99