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Spooky cocktails: Cosmo and kiwi 'eyeball' pops, more

Jazz up your Halloween-themed cocktails by freezing them! Here, entertaining expert Jeanne Benedict serves up gin-and-tonic pops, bubblegum vodka word pops, pumpkin mojito pops and more.

Simple syrup

Ingredients

    • 1 cup granulated sugar
    • 1 cup water

Preparation

Baking Directions:

Stir sugar and water together in a small saucepan until sugar is moistened. Cook over medium-high heat until mixture boils and sugar dissolves; about 5 minutes. Cool completely and transfer to a cruet or container with a spout. Cover and refrigerate until ready to use.

Sugar glue for garnishes

Ingredients

    • 2 cups granulated sugar
    • 1 cup water

Preparation

Baking Directions:

Stir sugar and water together in a small saucepan until sugar is moistened. Cook over medium-high heat until mixture boils and sugar dissolves; about 5 to 8 minutes. Cool completely and transfer to a cruet or a container with a spout. Cover and refrigerate until ready to use.

Kiwi “eyeball” pom pops
Servings:

Makes 6 (2 oz.) pops

Ingredients

    • 1 pomegranate
    • 1 cup bottled pomegranate juice
    • 1/4 cup water
    • 1/4 cup simple syrup (recipe below)
    • 2 tablespoons vodka
    • 2 kiwi, peeled and cut into 1/8-inch thick slices
    • 2 Granny Smith apples
    • Lime juice

Preparation

Baking Directions:

Peel open pomegranate and remove seeds. Add 10 seeds each into 6 (2 oz.) plastic pop molds. Mix together pomegranate juice, water, simple syrup, and vodka. Fill pop molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture. Insert pop sticks when mixture is a firm slush and freeze completely.  To make kiwi eyeballs, stamp out circles from center of kiwi slices using a 1-inch diameter round cutter (I used a plastic juice bottle cap.) Cut apple into 1/8-inch slices and soak in lime juice to prevent browning. Use a slightly smaller than 1-inch diameter round cutter to stamp out holes in the center of each apple slice. Place the kiwi round inside the apple hole. Cut out an eye shape from the apple with the kiwi as the iris and the apple as the white of the eye.  To get a "window pane" look with kiwi-apple-eye slices, unmold pops and place in freezer to keep firm. Re-fill each mold with 1 tablespoon of reserved mixture. Coat kiwi slices in sugar glue (recipe below) and adhere to pops. Submerge pops back in molds so mixture in bottom comes up around kiwi and is level with top surface; freeze completely. Remove pops from molds and serve on ice in a large bowl.

Pumpkin mojito pops
Servings:

Makes 6 (2 oz.) pops

Ingredients

    • 1 cup water
    • 1/3 cup pumpkin syrup
    • 2 tablespoons fresh lime juice
    • 2 tablespoons white rum
    • 1/2 cup mint leaves
  • For pumpkin syrup:

    • 1 cup sugar
    • 1 cup water
    • 1/2 cup pumpkin puree (canned)

Preparation

Baking Directions:

Prepare pumpkin syrup first: Stir together sugar, water, and pumpkin puree in a medium saucepan, and cook over high heat until puree has dissolved and mixture just boils; about 3 to 5 minutes. Cool completely and refrigerate until ready to serve. Pumpkin syrup can be made the day before it will be used.Mix together water, pumpkin syrup, lime juice, and rum. Fill 6 (2 oz.) plastic molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture. Insert pop sticks when mixture is a firm slush and freeze completely.  To get a "window pane" look with mint leaves, unmold pops and place in freezer to keep firm. Re-fill each mold with 1 tablespoon of reserved mixture. Coat mint leaves in sugar glue (recipe below) and adhere to pops. Submerge pops back in molds so mixture in bottom comes up around mint leaves and is level with top surface; freeze completely.  Remove pops from molds and serve on ice in a large bowl.

Cosmopolitan pops
Servings:

Makes 6 (2 oz.) pops

Ingredients

    • 1 cup red cranberry juice
    • 1/4 cup water
    • 1/3 cup simple syrup (see recipe)
    • 1 tablespoon vodka
    • 1 teaspoon triple sec
    • 2 teaspoons fresh lime juice
    • Lime slices cut in 1/8-inch thick half circles
    • 1/2 cup orange juice

Preparation

Baking Directions:

Mix together cranberry juice, water, simple syrup, liquor, and lime juice. Fill 6 (2 oz.) plastic molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture. Insert pop sticks when mixture is a firm slush and freeze completely.  To get a "window pane" look with limes, unmold pops and place in freezer to keep firm. Re-fill each mold with 1 tablespoon of reserved mixture. Coat limes in sugar glue (recipe below) and adhere to pops. Submerge pops back in molds so mixture in bottom comes up around limes and is level with top surface; freeze completely. Finish off design by adding a 1/2-inch layer of orange juice in mold and freeze. Remove pops from molds and serve on ice in a large bowl.

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