Most of us have enjoyed a popsicle or two in the summertime ever since we were young. They’re just a part of being a kid — and if you have children, they quickly become a staple in your freezer.
Who says we have to outgrow these treats? Instead, just give yours an adult twist by spiking them with your favorite spirit. Here are five great boozy popsicles to give a try. We loved all five of them.
One note of caution: Because of the alcohol in these, none of them will freeze to rock-hard-ice consistency. Measure all ingredients carefully; they matter a lot here. Also, if needed, to release the popsicles from the molds, run the molds under warm water for a few seconds and they should slide right out.
Beer Popsicle: Cherry Lambic and Cream Popsicle
from A Cozy Kitchen
2 cups (about 1/2 pound) chopped cherries
4 Tbsp. organic cane sugar
3/4 cup cherry lambic beer
1/4 cup plus 2 Tbsp. heavy cream
Add the chopped cherries and 2 tablespoons of the sugar inside a blender. Blend until completely smooth, about 1 minute. Pour in the cherry lambic and pulse for 10 seconds, just until combined. Set aside to allow the bubbles to go away.
In a small bowl, combine the heavy cream and remaining sugar. Fill the popsicle molds with the cherry lambic mixture about 1/4 of the way. Next, layer with a few tablespoons of heavy cream and then the rest of the cherry lambic mixture. Pour the rest of the heavy cream into each of the popsicles and transfer to the freezer. At the one-hour mark add the popsicle sticks to each popsicle. Freeze overnight.
Campari Citrus Popsicles
courtesy of Thekitchn.com
1 cup sugar
1 cup water
3 cups grapefruit juice or orange juice (add a squeeze of lemon if using orange)
1/2 cup Campari
Mix the water and sugar together in a small pan over low heat, and bring up to a boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat. and cool (makes a little over 1 cup of simple syrup).
Combine the citrus juice and Campari; then add 1 cup of the cooled syrup. Adjust to taste (for the grapefruit pops, you may want to add a tablespoon or two extra syrup if you prefer them less tart). Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen. Pour into popsicle molds and freeze at least 8 hours or overnight.
Sex on the Beach Poptails
courtesy of Endless Simmer
12 oz. pineapple (about half of a large pineapple)
3 oz. raspberries (about 13 regular-size raspberries)
4 oz. vodka
2 oz. Pama Pomegrante liqueur
Place the pineapple and vodka in a food processor or a blender and process until pureed and well blended. Set aside. Next, place raspberry and Pama Liqueur in the food processor or a blender and process until pureed and well-blended.
Pour 1/2 oz. of pineapple mixture into each popsicle well, then pour 1 oz. of raspberry mixture on top of it. Fill remainder of the popsicle wells with pineapple mixture. Use the narrow handle of a spoon or fork to gently drag raspberry mixture through the pineapple mixture and against the walls of the mold for a soft swirling effect.
Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the hole. Freeze for at least 6 hours or until frozen solid.
Raspberry and Kumquat Caipirinha Popsicle
courtesy of Endless Simmer
1 pint raspberries
4 oz. kumquats (if you can’t find kumquats or don’t like them, just use orange juice)
10 oz. limeade
5 oz. cachaca
Place raspberries and kumquats in a food processor or blender and process or blend until pureed, about 1-2 minutes. (Push through a medium strainer for a less pulpy popsicle). Add cachaca and process or blend until fully combined. If you find the mixture is more tart in flavor than you prefer, add 2 oz. of simple syrup to offset that.
Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
Strawberry Gin and Tonic Popsicles
from Donna Hay
6 strawberries, thinly sliced
1 small Lebanese cucumber, thinly sliced
¼ cup sloe gin
1 cup tonic water (We used DRY rhubarb flavored sparkling soda.)
¼ cup lime juice cordial
Divide the strawberry and cucumber between eight 1/3 cup capacity popsicle molds. Place the gin, tonic water, and cordial in a jug and stir to combine. Divide between molds, cover with aluminum foil, and insert popsicle sticks. Freeze for 3 to 4 hours or until frozen.
Summertime is Mojito time for many people — and what better time to enjoy one than July 11th, National Mojito Day?
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