St. Germain and Grapefruit Popsicles

For this month's farm class at Coral Tree Farm I made some amazing St. Germain and Grapefruit popsicles. Laurel (the amazing farmer) told me of her beatiful grapefruits that had been sitting on the tree getting sweeter by the day and how I had to use them.
My first thought was that I had to make a popsicle. My second thought was "what kind of booze do I want to put in my popsicle?"
I had to go with St. Germain.

This has been the summer of  St. Germain cocktails, as just about every grea restaurant in San Diego (from Bankers Hill to Urban Solice) has created some kind of refreshing summer cocktail with St.Germain.
It is hard to describe to the flavor of St. Germain, but I promise it will be love at first sip! I like to say it has the aroma of lychee, the flavor of honey suckle, jasmin and wild flower honey. Even the people at St. Germain have a hard time explaining what their product tastes like;
"Neither passionfruit nor pear, grapefruit nor lemon, the sublime taste of
St-Germain hints at each of these and yet none of them exactly. It is a flavor
as subtle and delicate as it is captivating. A little like asking a hummingbird
to describe the flavor of its favorite nectar. Très curieux indeed, n'est-ce pas?"

St. Germain Grapefruit Popsicles

Makes 10-15, depending on the size

1 cup           Sugar

1 cup           Water
3 cups         Grapefruit juice
½ cup          St. Germain (elderflower liqueur)
1/3 cup       Myer lemon juice

2                 Grapefruits’, segmented and cut into small pieces

Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool.

Combine the grapefruit juice, St. Germain, myer lemon juice and 1cup of the cooled syrup. Adjust to taste amount of simple syrup, you may want to add a tablespoon or two extra syrup if you prefer them less tart. The mixture will taste slightly sweeter in liquid form than it does when frozen.

Pour into popsicle molds, add grapefruit pieces and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.