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.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.