With a deep body of Shiraz and light overtones of fruit, mint and bitters.
1 1/4 cups water
2/3 cup sugar
Zest from 1 large lemon
Pinch of sea salt
1 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1/2 cup Limoncello liqueur
1 tsp flaked sea salt
In a large saucepan, combine the water and sugar over low heat. Heat just until the sugar has dissolved.
Grate the zest over the top, add the pinch of sea salt, stir and allow to cool to room temperature. Once cool, add the lemon and lime juices and the Limoncello.
Stir and pour into popsicle molds. Cover molds with aluminum foil and freeze for 2 hours.
After 2 hours, make a slit in the foil and place the sticks into the molds.
Freeze an extra 6 hours or overnight. To remove, run molds under warm water for 2-3 seconds only.
Sprinkle with the flaked sea salt before serving.