Pronounced sa-keh, "sake" is typically used in western culture to refer to Japanese alcoholic beverages that have been made from fermented rice. However, it’s worth noting that in Japan, alcohol made from rice is called nihonshu; sake is used to refer to any alcoholic beverage.
Today, we’ll use Kato Sake Works’ Junmai sake to turn a fruity and tropical frozen treat into a refreshingly boozy dessert. Whether you serve these pops at a dinner party or cocktail hour, you and your guests will love how the notes of melon and mango pair with the Junmai sake’s savory notes and subtle sweetness. Enjoy!
BOOZY MANGO CANTALOUPE POPS
SERVING SIZE: Makes 9 Mini Pops
Half a cantaloupe (cut into large pieces)
1/4 cup of mango juice
3 tsp sugar
1 lime (juiced)
1 packet of gelatin
2 oz of water
1 1/2 oz of Junmai sake from Kato Sake Works
1. Blend the cantaloupe, mango juice, sugar, and lime until it is silky smooth and the sugar has dissolved fully.
2. In a small bowl, add the packet of gelatin and 2 oz of room temperature water. Let sit for 2 minutes and then microwave it for 30–40 seconds.
3. Add the sake to the hot gelatin and mix thoroughly before straining into the mango cantaloupe base.
4. Mix thoroughly before transferring the mixture to your Mini Pop Molds.
5. Freeze pops completely and enjoy responsibly!
If you liked this recipe, we recommend making these coconut & mango pops next!