Besides drinking it in Japanese slippers, Tokyo teas, and Midori sours, I love to make popsicles with it! Especially now, since it has been so hot lately, pops have been on my brain. This blog post is my popsicle version of the Midori sour, affectionately named "Kero Kero Pops" in honor of my favorite Sanrio character, Kero Kero Keroppi.
I am really the last person who should be talking about alcohol. I can't really drink. I am, however, somewhat of an expert on Keroppi, as my family can attest.
|Homemade lemonade would work great too!|
Apparently up to 50% of people of Japanese descent are aldehyde dehydrogenase deficient, meaning they lack the enzymes to properly break down alcohol. This can range from mild ("Asian glow") to people like me, where drinking in quantity isn't possible without immediately throwing it back up.
|Don't overfill your molds, because it will expand when it freezes!|
Since these popsicles have alcohol in them, they might take a full 24 hours to set up firm depending on the size of the popsicles. You can use any awesome popsicle mold you have on hand, but for poor people like me, 3 ounce dixie cups work great and freeze in less than 12 hours.
Kero Kero Pop! aka Midori Sour Popsicle
2 cup lemonade (or limeade)
1/2 cup Midori
Mix the lemonade and Midori together and pour into popsicle molds and place into the freezer to set. After an hour and a half chilling time, insert popsicle sticks if need be. This will fit perfectly into eight 3 ounce dixie cups, and feel free to double or halve the batch as needed.
I have seen some midori popsicles with pureed honeydew in them, which sounds amazing and bumps up the melon flavor. I don't have anything to easily puree melon in (like a food processor or blender) but feel free to take this idea and run with it if you do!
Mr. Mochi liked these super easy popsicles so much he is requesting more pop recipes, so stay tuned!
Deconstructed Ichigo Daifuku