The Washington Post

Elderflower Poptail

Elderflower Poptail 1.000

James M. Thresher for The Washington Post

Aug 4, 2010

Consider using a tall shot glass instead of a mold for this adult popsicle that's on the sweet side. Forgo the traditional stick and substitute a spoon; use plastic wrap over the glass to keep the spoon in place during freezing.

This recipe can be easily doubled or tripled. The batch of syrup in this recipe yields approximately 8 popsicles.

Servings: 1 popsicle
  • 1 ounce sparkling white wine
  • 1/4 ounce St-Germain brand elderflower liqueur
  • 2 ounces lemon elderflower syrup (see NOTE)


Combine the wine, liqueur and elderflower syrup in a liquid measuring cup. Pour into the popsicle mold of your choice. Transfer to the freezer; freeze for 3 to 4 hours, until set.

To serve, dip the mold briefly into lukewarm water so the popsicle releases easily.

NOTE: To make the elderflower syrup, combine 1 cup sugar, 1 cup water, 2 teaspoons finely grated lemon zest and 1/4 cup St-Germain liqueur in a medium saucepan over medium heat, stirring until the sugar is combined. Cook until the mixture is bubbling at the edges, then remove from the heat and cool. Cover, and refrigerate in a tightly sealed container.

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Recipe Source

Adapted from Jonathan Fain, mixologist at Cafe Saint-Ex in Northwest Washington.

Tested by Michael Taylor.

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Nutritional Facts

Calories per serving: 170

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 31g 10%

Dietary Fiber: 0g 0%

Sugar: 31g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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