WHAT YOU NEED
Toast the juniper berries in a dry pan over medium heat, tossing often, until fragrant and skins are very glossy, about 1 minute.
Let cool slightly, then crush with a mortar and pestle (or, place in a resealable plastic bag and crush with a rolling pin).
Transfer berries to a small saucepan, add the sugar and water and bring to a simmer, stirring to dissolve sugar, simmer for 10 minutes until syrupy consistency.
Remove from heat and let sit for 30 minutes to infuse.
Strain juniper syrup through a fine sieve into a small bowl; discarding solids.
Place bowl in a larger bowl of ice water and let juniper syrup sit, stirring occasionally, until cold, about 30 minutes
Stir juniper syrup, orange juice and gin together in a measuring jug.
Divide mixture amongst 6 popsicle molds and freeze until liquid becomes slushy like in texture (about 1 hour).
Cover and insert sticks then freeze ice pops until solid, at least 4 hours but preferably overnight.When ready to serve, dip molds briefly in hot water to release popsicles.
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