Boozesicles

I confess that I’ve never made boozesicles, though I have made some pretty boozy granitas. The thing with freezing alcohol is that, well, it doesn’t. At least, not in a residential freezer, which doesn’t get as cold as a commercial freezer. Depending on how boozy the mixture is that you’re trying to freeze, you’ll have varying degrees of success.

What is freezing, really? Freezing occurs when water goes through a phase change from liquid to solid. In order to do that, all the little water molecules have to find each other and pack together nicely.

Think of a group of friends where there’s some underlying sexual tension. You know, Marie likes Scott and Scott likes Marie and everyone at the table knows it, but Scott and Marie are trying to be discreet. What this actually means is that they sit really close together and touch each other on the shoulder and laugh in a non-cheesy way so that you’d be blind not to know that they’re into each other.

Water mixtures—like juice, iced tea and lemonade—freeze reasonably well because the primary liquid is still water. When you throw alcohol into the mix, then the alcohol molecules interfere with the packing of the water molecules. Kind of like what would happen if Juan, Marie’s super sexy ex-boyfriend showed up and sat between Marie and Scott. Exactly like that.

So can you make boozesicles? Well, yes and no. If there’s a little bit of booze, you’ll be okay. The boozesicle might be slushier than you’re used to, or melt faster than normal.

But it’s a fine line.

Add too much booze and you’ll just have a boozy slushy. Which is probably not a bad thing, but you can’t eat it with a stick. Or on a stick. You could, however, eat it with a spoon. And hey, when your biggest concern is whether to eat a boozy slushy with a stick or a spoon, you know it’s summer and life is good.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Food scienceTags, , , , 4 Comments

4 thoughts on “Boozesicles”

  1. I get around this by making frozen watermelon popsicles. Yes, they are a little messy, but enough water is still in the watermelon and then I add some chambord and it’s pretty decent.

    Or, you know, a cold G&T will do nicely as well.

  2. Nancy – thanks! Figured I’d make it interesting. Also, I lost my copy of ChemDraw so I can’t draw happy molecule pictures.

    Degan – watermelon popsicles! Why didn’t I think of that?

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