Active Time

　　20 minutes

　　This is an impressive three-layered popsicle. Make sure each layer is completely frozen before adding the next, as it looks great when the layers are really well defined.

　　

Ingredients

Makes 4

　　1/2 cup (125 g) superfine sugar

　　1/2 cup (60 g) blueberries

　　2 tablespoons blue curaçao

　　1/2 cup (250 g) chopped mango

　　2 tablespoons tequila

　　1/2 cup (100 g) chopped strawberries

　　2 tablespoons dark rum

　　

Step 1

Place the sugar and 1 cup (250 ml) water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat.

　　

Step 2

Place the blueberries in a food processor and add the blue curaçao and one-third of the sugar syrup (about 5 tablespoons). Blitz until completely smooth, then pour into the bottom of four popsicle molds and place in the freezer for 1 1/2 hours.

　　

Step 3

Meanwhile, clean the food processor bowl and add the mango with the tequila and another one-third of the syrup. Blitz until completely smooth.

　　

Step 4

When the blueberry base is frozen solid, remove the molds from the freezer and pour over the mango mixture. Return the molds to the freezer and freeze for another 1 1/2 hours.

　　

Step 5

Finally, blitz together the strawberries, rum, and remaining syrup. Pour the strawberry mixture over the mango layer once it has frozen solid.

　　

Step 6

Freeze for another 1 1/2 hours, or until completely solid.

　　Reprinted with permission from Poptails: Over 40 Alcohol-Infused Popsicles, Ices, and Slushes by Laura Fyfe. Photographs by Lis Parsons. Copyright © Octopus Publishing Group Ltd 2013.