Sweet And Spicy Limoncello Pops

Sweet And Spicy Limoncello Pops

In truth, this recipe contest had Dani and I written all over it.  Well documented has been my love for all things spice and Danielle’s love for all things ice cream.  Could we really go wrong?  I was so happy when we got our chile shipment that I immediately broke them open and did the first thing I could think of – stuck them into a small bottle of vodka.  That’s right – oneAji Panco Peruvian chile, for it’s fruity taste, and 5-6 dried Wild Tepin Peppers, for a spicy kick, into a vodka bottle for 2 days.

While my spicy concoction was percolating to perfection, I prepared the sweet surprise of our limoncello pops – candied lemon slices.  Thanks to Danielle’s epic research of Martha Stewart, we found a great, and easy recipe for them.

And then it came to making our limoncello.  Lots of lemons, sugar, and some peppers soaked until they reached the spiciness that I craved.  Freezing it only iced in all that goodness and decreased the intense spice level you may have expected.  These pops are for adults only; but if you have a spicy-loving kid (like I was), omit the pepper vodka and let the peppers soak in the limoncello mixture just a little bit longer.  It will preserve the heat but keep everything legal!

Sweet and Spicy Limoncello Pops
Serves:  12 (1 pop each)
Peppery Vodka
1 Aji Panco Peruvian Chile
5-6 Dried Wild Tepin Peppers
8 ounces vodka

Candied Lemon Slices (adapted from Martha Stewart)
1 large lemon
1 cup sugar
2 cups water, divided
2 mint leaves

Limoncello Pops
4 cups water, divided
1 cup sugar
1 cup lemon juice, freshly squeezed
2 New Mexico Chilies
2 Thai Chiles
1/4 cup Pepper Vodka
12 Candied Lemon Slices

Pepper Vodka:  Poke holes in the peppers.  Combine vodka, and chile peppers in the vodka.  Let sit overnight.

Candied Lemon Slices:  Wash lemon thoroughly and then thinly slice the lemon.  Bring 1 cup water to a boil over high heat.  Add lemon slices and cook 1 minute, until softened.  Remove and place into an ice bath. Combine remaining water, sugar, and mint in a large skillet and bring to a boil.  Add lemon slices and cook for 40-50 minutes over low heat, stirring occasionally.  When the lemon rinds appear translucent remove the slices and place on tin foil until ready to make pops.

Limoncello Pops:  Combine 1 cup water and 1 cup sugar in a skillet.  Bring to a boil until the sugar has fully dissolved.  Pour into a large bowl and add remaining water and lemon juice.  Poke holes into the New Mexico Chilies and Thai Chilies.  Add to the bowl and let stand for 2-4 hours (depending on your spicy tastes) in the refrigerator.  Remove peppers and mix in vodka.  In the popsicle cups, place a candied lemon slice in each.  Pour the Limoncello over the candied lemon slice dividing evenly between the popsicles.  Add the popsicle toppers and freeze for at least 6 hours, or overnight.

These are so refreshing even Danielle couldn’t stop eating them!  That’s when you know I’ve done good!

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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