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“From Krystina Castella's book Pops! In addition to the ingredients you will need 24 Popsicle sticks and 2 ice cube trays.”
12hrs 20mins
24 pops

Ingredients Nutrition


  1. Slice the olives in half.
  2. In a bowl, combine the olives, gin and sweet vermouth. Let sit for 10 minutes.
  3. In a saucepan, combine 4 cups of water and the sugar. Stir over low heat until the sugar is dissolved. Let cool.
  4. Place 1 olive half in each pop mold in the ice cube trays.
  5. Add the gin mixture to the sugar water, pour into the ice cube trays pimento side down, and insert the sticks. Freeze for at least 12 hours.
  6. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds. Feel free to dip these in some gin for an extra kick, or serve them with a shot glass half-filled with gin for dipping.

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