RED, WHITE AND BLUEBERRY BOOZY POPS
We pledge allegiance to all of the goodness that comes from the grill! Some of my family’s all-time favorites include grilled lamb burgers and sweet corn on the cob. We complement these with a patriotic take on our go-to boozy pop recipe.
As you round up the troops this 4th of July, elevate your menu with foods and flavors that the whole family will love. When the weather heats up, people crave burgers—my entire family (yes, even the kiddos) raves about these Grilled Garlic Lamb Burgers with Feta and Arugula Salad.
Swapping lamb for traditional beef is an easy way to up your burger game, and it gives the burgers a delicious gourmet flavor and juicy finish. The Pro Grand Range makes grilling indoors simple, quick, and precise–no more waiting for the charcoals to heat up. Meats are cooked to perfection, and evenly distributed heat creates consistent results every time.
Top these burgers with arugula salad, which gives them the perfect amount of crunch and balances the flavors beautifully.
Nothing says, “Happy Birthday America!” and pairs perfectly with grilled burgers quite like sweet corn on the cob—one of the simplest things to make, and always a major hit at summer get-togethers. For perfectly cooked corn, use the griddle on the Pro Grand Range. Start with the husks on and rotate about halfway through cook time. With plenty of grill space, you can even cook the corn and burger at the same time, then pop them in your Thermador Warming Drawer until everything is ready to serve!
Cool down with boozy Blueberry Sangria Pops, which can also be made virgin for those under 21. These pops are an easy-to-make dessert and are sure to impress your guests. For an extra patriotic touch, use star-shaped molds! See below for the full recipe.
Blueberry Sangria Pops
Makes ten to twelve 2.5 ounce Pops
12 ounces (340g) fresh blueberries
1 cup (240ml) white wine (Sauvignon Blanc or similar)
1 cup (240ml) water
¼ cup (60ml) fresh lemon juice
2 tablespoons (30ml) Cognac
1/3 cup (67g) sugar
**For a virgin option, swap white wine for grape juice and omit Cognac.
Soak wooden pop sticks in a glass of warm water for at least 30 minutes.
Blend all ingredients until smooth and sugar is dissolved. Strain through a wire mesh strainer and skim any excess foam from the top of the mixture.
Divide mixture between ice pop molds.
Insert pop sticks and freeze for 4 hours or until completely solid.
Happy 4th of July—hope it’s exceptional!
