Blueberry Moonshine Pops

You could say I married into moonshine. As the story goes, my husbands great-grandfather was a bootlegger and passed down his moonshine recipe to his Uncle Chuck, who owns & operates Belmont Farm Distillery in Culpeper. Chuck and Jeanette have teamed up with Tim Smith and appear often on the popular Moonshiner series. I encourage you to visit the farm, tour the distillery and taste their products. I promise you'll be surprised with the depth of flavors, their meticulous process and the family stories that go into their operation and products.

So when I received my copy of People's Pops this week and saw the recipe for Blueberry Moonshine Pops I knew a test batch was in quick order. Luckily when you have a moonshiner in the family you always have your trusty bottle of Virginia Lightning nearby!

First, let me say this is a beautiful book, crafted with smart and healthy recipes but also with beautiful photography. Seasons are paired with pop recipes that feature the tastes & traditions that we all know and love. 

The Fredericksburg Farmers Market had no shortage of beautiful blueberries this weekend, so with that and our moonshine we are all set for an afternoon filled with boozy pops on the front porch with friends!

Blueberry Moonshine Pops, adapted from People's Pops

4 1/2 cups blueberries
2/3 c. simple syrup
2 Tbs. freshly squeezed lemon juice
1/3 c. (3 oz) moonshine

Pick out any stems or leaves from the blueberries and puree them in a food processor. You should have about 2 1/4 cups of puree. 

Combined puree, simple syrup, and lemon juice in a measuring pitcher with a spout. Taste, sweeten additionally as needed. Be mindful that blueberries do tend to become a little sweeter while freezing. Stir in the moonshine. 

Pour into your ice pop molds, leaving a little room at the top for expansion. Insert sticks and freeze about 4-5 hours or until solid. Unmold and transfer to storage bags or enjoy right away!