Cocktail Popsicles – Tips and Recipes

Cocktail Popsicles seem to be the “coolest” new trend in booze infused desserts.  Quick, easy and delicious these recipes scream “Throw a party and make me already!” Here are some tips and tools and info you will need to get started.  Plus some amazing recipes to try out! We hope you love these as much as we do! Nothing says Spring and Summer like some boozy popsicle treats!

Supplies:

No matter which recipe or recipes you choose to make, you will need the following supplies:

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Blender. Either a regular blender or an immersion blender will work.

Molds/trays/glasses. There are a variety of options for Popsicle molds out there. They include, but are not limited to:

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Popsicle plastic molds. You can purchase these in the kitchen section of most big box stores and chain stores with kitchen sections (i.e. Kohl’s, Bed Bath and Beyond). They come in various sizes and with various types of lids/sticks.

Small glasses, such as shot glasses. A number of recipe authors used small glasses for molds, such as little shot glasses. If you already have these on hand, that’s perfect. Otherwise, you should be able to pick up a small set without spending too much.

Ice cube trays. In a pinch, ice cube trays are always an easy options. Additionally, if you want to serve smaller Popsicles, this is something to consider.

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Please note: Unless you are using molds that come with handles or sticks, make sure that you include sticks in your Popsicle mixtures before freezing them. Most people opt for craft sticks, which are available in the kid craft section of big box stores.

Ice. If you will be serving Popsicles at a party and not everyone is eating one right away, make sure to keep them in molds and on ice so that there is minimal melting.

 

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MARGARITA POPSICLES

ingredients:
3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish
Special Equipment: 4 small cups (recommended: Dixie), 4 popsicle sticks

ingredients:
3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish
Special Equipment: 4 small cups (recommended: Dixie), 4 popsicle sticks
Directions
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve.

Recipe courtesy Emeril Lagasse, 2004

Source Food Network

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TEQUILA SUNRISE POPSICLES

ingredients:
1/2 cup cranberry juice cocktail
2 tablespoons lime juice
2 teaspoons honey
1 1/2 cups orange juice
1/4 cup gold tequila

directions:
In a measuring cup combine cranberry juice cocktail, lime juice, and honey. Using 8 plastic frozen pop molds or 3-ounce paper cups, pour 4 teaspoons of the juice mixture into the bottom of each. Freeze for 1 hour or until firm but not hard. In another liquid measuring cup combine orange juice and tequila.

Carefully pour orange juice mixture over cranberry mixture. Cover paper cups with foil and insert wooden craft sticks into cups or insert pop mold sticks into pop molds; freeze overnight. Remove pops from molds or tear off paper and remove foil before serving. Makes 8 frozen pops.

You can make “virgin” ice pops by eliminating the tequila and adding an extra tablespoon each of the cranberry juice cocktail and lime juice.

Source Recipe.com

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MOJITO POPSICLES

ingredients:

1 packed cup mint leaves
1 cup water
1 cup fresh lime juice
1 cup superfine sugar
1/3 cup white rum (I used Flor de Caña)

directions:

Purée all ingredients in a blender until smooth. Skim off any foam, then pour the mixture into molds. Freeze for an hour, then insert the popsicle sticks (if the popsicles aren’t firm enough, wait a little bit longer). Freeze until the popsicles are firm, overnight or up to 24 hours, depending on the size of your molds.

Source Blue Jean Gourmet

MORE POPSICLE RECIPES HERE

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