Believe it or not, moonshine is not just made to be drunk. It could also be eaten and savored like a marshmallow or an ice pop.
If you want to make moonshine but don’t want to be intoxicated by it, below are unique moonshine recipes to tickle your fancy.
This recipe was originally done by baker Caitlin Freeman for the Blue Bottle Coffee company.
You will need powdered sugar, gelatin, cornstarch, water, light agave syrup and a pinch of Kosher salt.
Pour 1/3 cup of water in a small bowl and evenly sprinkle gelatin on the surface. Allow it to stand for at least five to ten minutes. Then, sift the sugar and cornstarch in a separate bowl.
Line a baking pan with two sheets of waxed or parchment paper. Lay the sheets in a perpendicular fashion to each other enough to cover all sides of the pan including the bottom. Sift the cornstarch mixture to the pan and cover the bottom. Reserve some of the cornstarch mixture.
Then, using a small heavy saucepan, place this over medium-heat and stir together a tablespoon of moonshine along with sugar, agave nectar, salt and two tablespoons of water. Do not stir and wait until all these come to a boil or until it reaches 238 degrees F to 240 degrees F.
Add the bloomed gelatin onto the mixer bowl and add in two tablespoons of moonshine.
Turn off the mixer and pour the entire hot sugar syrup on the gelatin. Whip the mixture using low speed for thirty seconds with the speed increasing to medium for thirty seconds more. After which, increase the speed to high for ten to eleven minutes. The mixture should now be smooth and glossy.
Transfer this mixture onto a prepared pan and smoothen the surface using a spatula. Allow it to stand in room temperature for three to four hours.
Use the remaining cornstarch mixture on the marshmallow’s surface. Remove this from the pan by allowing the knife to run along the edges to make it easy to peel the parchment paper away. Cover the edges using cornstarch mixture. Cut into the marshmallow and create two-inch squares.
Voila! You now have marshmallow moonshine!
For the complete recipe, go to Food52.
Blueberry Moonshine Pops
If you want to lick your moonshine, this recipe is perfect for you.
You will need blueberries, simple syrup, lemon juice and – of course – moonshine.
This recipe is from the book People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop By Nathalie Jordi, David Carrell, Joel Horowitz.
First thing you need to do is puree the blueberries in a food processor. Then, combine the puree with simple syrup and lemon juice. Be aware that blueberries have the tendency to taste sweeter as it freezes so try not to over-sweeten the concoction.
Stir the moonshine in.
Pour the mixture in ice pop molds making sure to leave room atop the mixture for when it expands. Place sticks and allow it to freeze for four to five hours.
Then, unmold and serve!
For the simple syrup recipe and detailed measurements for each ingredient, go to Cooking Channel TV.