Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
As a kid, summertime means longer days, no school and a constant supply of fruity ice pops. As an adult, summertime has a little different meaning, like longer work days, constant babysitting and no break from the kids. Even though a bite of your kid's strawberry ice pop brings back a strong feeling of nostalgia, you're going to need something a little stronger to relax after a hot, long, summer day. Enter boozy Popsicles, a mix of your past and present in one deliciously strong dessert.
These pops aren't the kind you find in a freezer. These strong, delightful desserts take the innocent Popsicle and pump it up with booze and adult flavors. Nothing will take the edge off quite like one of these. Just be sure the kids don't get into them. Plus, the great thing about these recipes is they don't require any fancy molds, just old-fashioned Dixie cups and ice cream spoons.
Mix tequila, triple sec and lime juice in a mixing bowl. Place watermelon wedges in the mixing bowl, cover and let sit about 15 to 20 minutes.
Carefully insert a stick into the center of the watermelon wedges. Dip the tops of the wedges in sugar and place on a parchment lined baking sheet.
Freeze pops for at least two hours. Serve immediately.
Watermelon and mint gin pops
Yields about 8 pops
2-1/2 cups seedless watermelon, cut into cubes
1/3 cup seltzer water
3 ounces frozen limeade
1 teaspoon sugar
1/2 cup gin
8 Dixie cups
8 wooden ice cream spoons
Place watermelon, water, limeade, sugar, gin and a few mint leaves into a blender. Blend on high until mixture is smooth.
Pour about two to three ounces of mixture into each Dixie cup. Place on a baking sheet and freeze for about two hours. Carefully insert the wooden spoon into each cup about halfway in. Re-freeze another four to six hours or until set.
To remove the Popsicle, carefully peel the paper cup away and very gently remove the bottom of the cup. Eat immediately or re-freeze.
Strawberry orange PAMA pops
Yields about 6 pops
About 8 ounces strawberries, cut into quarters
1/3 cup fresh squeezed orange juice
4 to 6 ounces PAMA liqueur
Splash of sparkling water
Wooden ice cream spoons
Place strawberries, orange juice, PAMA and sparkling water into the base of a food processor. Pulse on high until mixture is completely smooth. Taste test to see if you need additional water, orange juice or PAMA.
Carefully pour about two to three ounces of liquid into each dixie cup. Place on a baking sheet and freeze for two hours. Carefully insert sticks into the center of each pop about halfway in. Freeze for an additional four hours.
To remove, carefully peel the paper cup away and then gently remove the bottom. Serve immediately and enjoy!