- 1 vanilla bean
- 2 tablespoons sugar
- 3 1/2 cups apricot nectar (100 percent apricot juice)
- 1/2 cup bourbon
- pinch fine salt
- Split the vanilla bean lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping up the seeds.
- Combine the seeds and sugar in a large bowl. Add the apricot nectar, bourbon, and salt and whisk until smooth.
- Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.