Boozie Maggots with black raspberries.
As promised, Boozie Maggots. I did try making alcoholic zombie popsicles, but because the alcohol results in a softer freeze it was difficult to unmold them. The act of peeling back the molds erased some of the finer details and they all lost their heads, which just looked like balls by the time I worked them out of the mold. Note that any simple popsicle mold would work, I just like maggots.
This article on How To Turn Any Alcohol You Like Into Tasty Frozen Pops is what I used to figure out ratios using rum that's 40% alc/vol (ABV). You can substitute with any alcohol with a 40% ABV, but anything else and you'll have to refer to the article and do your own math. These quantities are also based on the maximum amount of alcohol you can use and still have your popsicle freeze properly. By all means use less if you like. Wherever I've rounded numbers to simplify, I've always rounded down on the amount of alcohol to ensure adequate freezage.
The short answer is if you are using 40% ABV, it comes out to 4 parts cucumber mix to 1 part alcohol.
You can use my Cucumber, Mint & Lime Mix, either as is, because the alcohol will cut the sweetness or with added extras, plus alcohol. The following blend is our current family favorite. The coconut milk adds a nice flavor and the avocado really gives the popsicles a smooth, creamy texture. Here I'm using part of the recipe for non-alcoholic zombies and part with rum to make frozen maggots. You could make as much as you want with rum just stick to the 4 to 1 ratio.
Makes 24 oz
One batch (18 oz) Cucumber, Mint and Lime Mix (for more details see previous post):
2 cups peeled, diced and seeded cucumber
1/2 cup lime juice with zest
1/2 cup mint infused simple syrup
4 oz (1/2 cup) coconut milk (Note 1)
2 oz (1/4 cup) avocado (Note 2)
frozen raspberries (garnish)
It works best to use room temperature ingredients or the coconut fat solidifies. Blend all ingredients except raspberries. 16 oz of this delicious nectar will fill two sets of zombie molds. Poke a few pieces of frozen raspberry into the molds, not only for a touch of color, but it tastes awesome too. Reserve the remaining 8 oz for Boozie Maggots.
Note 1: If you're making frozen treats because it's hot out and you have the air conditioning on, the coconut milk fats are probably solid. If you are starting with an unopened can of coconut milk I suggest putting it in a bowl of hot tap water for a few minutes. Otherwise gently heat the coconut milk in the microwave just until it becomes completely liquid. Slowly pouring the coconut milk in while the blender is running will help it evenly incorporate too. Worse case scenario if it does solidify, you wind up with a slightly grainy texture to your popsicle.
Extra coconut milk can be frozen by the tablespoon in an ice cube tray to easily measure out for recipes or smoothies.
Note 2: This is for my daughter's friends after hearing about their avocado woes. California Avocado has lots of good info. Avocado's won't ripen in the fridge, but once they are ripe pop them in the fridge and they'll keep longer.
If you really aren't going to use them anytime soon, freeze them. I will finely dice or puree them with a little lime juice and freeze in single serving sized mounds on freezer paper before transferring to a freezer bag.
You don't have to use an avocado up all at once. Cut it in half lengthwise and give a twist. Whichever half the pit remains attached to cover in plastic and store in the fridge. The pit doesn't have any magical qualities, but air isn't going to get to the surface it's covering. When you finally get to cutting pieces off that half try to keep the pit in place for as long as possible.
Cut whatever you want off the remaining half, skin and all and again plastic wrap and refrigerate the remaining part. Peel the skin off the piece you want and slice, dice or puree and enjoy. Notice I didn't tell you to rub lemon or lime on anything that's being stored. In my experience citrus only delays the inevitable. Even the plastic wrap doesn't create an air tight seal. After a day all cut surfaces brown, no matter what. Just accept that, scrape the brown off and eat the creamy greenness underneath.
In summary a perfectly ripe avocado can last a long time around here, though it might pray for a quick and merciful death.
Finally getting to Boozie Maggots. Remember my Thanksgiving Maggots and Creepmas Maggots? I love the molds I got at Michaels last year and I'm glad I had the foresight to buy four of them. I am hopeful they will bring them back this fall. The maggot shape makes them super easy to fill and unmold, no matter what food stuffs you are using and who doesn't like maggots? The only downside is they need some sort of support when moving the filled molds prior to baking/freezing. They also smell faintly like mint now. Scrubbing with a paste of baking soda and dish soap seems to work the best, but I guess silicone really absorbs odors.
|Boozie Maggots with red raspberries.|
8 oz Refreshingly Undead Concoction
2 oz of 40% rum
Combine and fill molds. The maggots hold one tablespoon each, but you need to allot for expansion as they freeze. 10 oz should be enough to fill 24 maggots. Garnish with frozen raspberries.
It's very important they be frozen. Frozen berries break down faster and give better color. The very first picture with black raspberries, I was impatient and didn't wait for them to freeze all the way. The above picture has red raspberries that were completely frozen, and have a better color spread. Below I used fresh blue berries and the skulls have fresh red raspberries and they just don't look as good.
To serve: I filled small dixie cups with a few maggots and kept them in the freezer until it was time to serve.
|Boozie Maggots with fresh blueberries.|
|Boozie Skulls with fresh raspberries.|