A recipe with spirit. Literally. This month’s Recipe Redux theme is a lively one as we were challenged to use liqueurs, extracts, and other alcohol in our recipes. I’ve been wanting to make popsicles (haven’t made any yet this summer!), so this was the perfect opportunity to create something a little unconventional. A couple years ago, I helped out with a wine and cheese pairing class at the Salud! Cooking School at Whole Foods and tried port wine for this first time. I wish I could remember the name of it because it was soooo good. Since then I’ve been in search of a similar port, but have learned a few things along the way about the different types of port wine. I prefer the Tawny variety, which is sweet dessert wine that’s fortified with brandy. Normally I pair Tawny with dark chocolates, but when I came across some perfectly in-season cherries, I thought this would be a match made in heaven for frozen treats! The out-of-place-but-totally-necessary ingredient in this recipe is coconut milk. Just trust me on this on this one. Add the coconut milk and don’t look back. You’ll be glad you did. Besides adding a some creaminess to the popsicles, it lends just the slightest coconut flavor that will leave people wondering what it is they’re tasting as they devour the frozen treat. How many popsicles you end up with depends on the size of the molds you have. You’ll have approximately 14 ounces of liquid to use for popsicle-making.