Boozy Ice Pops
Cucumber Honeydew Margarita Popsicles, recipe provided below (adapted from Key Ingredient)
- 1 cup honeydew juice (approximately a whole melon weighing 1lb)
- ⅓ cup cucumber juice (approximately half a cucumber weighing 5oz.)
- ½ cup tequila
- 1 tablespoon triple sec
- 1 tablespoon fresh lime juice
- 1 tablespoon mint simple syrup (recipe follows)
- 3 large mint sprigs
- Mint Syrup
- ½ cup water
- ½ cups sugar
- 1 cup mint leaves, loosely packed
- Syrup: Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).
- Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
- 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. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Coconut Cream Popsicles with Vanilla Bean and Malibu Rum, recipe provided below (adapted from The Modern Proper)
- 1 can of coconut cream
- 1 vanilla bean
- 1 cup of shredded coconut
- 1 cup of sugar
- 1 cup of pineapple juice
- 1 cup of Malibu Rum (optional)
- In a small sauce pan combine the coconut cream and the sugar.
- Bring to a simmer over medium high heat. Stir until sugar is dissolved, about 5 minutes.
- Pour mixture into a heatproof bowl and place in the refrigerator until cooled, about 15 minutes.
- Using a small paring knife, split vanilla bean down the center lengthwise and scrape into bowl.
- Add shredded coconut, pineapple juice & Malibu rum.
- Pour mixture into 8 popsicle molds and place in the freezer until frozen.
- To loosen the popsicle from the mold once frozen, quickly run the mold under warm water and carefully shake the popsicle until it slides out.
Gin and Tonic Ice Lollies, recipe provided below (adapted from Delicious Magazine)
- 100g caster sugar
- 80ml gin
- Juice of 1 lime
- 225ml tonic water
- 4 slices cucumber, cut into half-moons
- 8 fresh raspberries
- 8 x 80ml ice lolly mould and eight lolly sticks
- Put the sugar with 50ml cold water in small saucepan and cook over a low/medium heat (don't let it boil) until the sugar has dissolved. Set aside to cool completely.
- When cool, put the sugar syrup in a medium pouring jug with the gin, lime juice and tonic water, then mix. Put a cucumber slice and a raspberry into each of the lolly moulds, then pour the mixture evenly into the moulds. Add the lolly sticks and put in the freezer. Freeze until solid (ideally overnight).
Basil Mint Citrus Mojito Popsicles, recipe provided below (adapted from Practically Functional)
- 12 fresh mint leaves
- 12 fresh basil leaves
- 1 1/2 C fresh squeezed orange juice (3-5 oranges depending on how big they are; I ended up using 4)
- 2 T lemon juice (1 lemon, if you want fresh squeezed juice)
- 2 T lime juice (1 lime, if you want fresh squeezed juice)
- 2 1/2 T sugar
- 1 C crushed ice
- 2 T rum (optional)
- Start by juicing your citrus. It takes a little more effort than just buying a carton of OJ, but the fresh squeezed taste is so worth it!
- Add all of the ingredients to your blender and blend until combined. It might get a bit frothy as you blend, but don’t worry about it.
As you pour the mixture into the popsicle molds, be careful not to pour too much froth along with the liquid, otherwise you’ll end up with an air-filled popsicle once it’s frozen!
You can clip your popsicle sticks with mini clothespins or paperclips to help keep them from sinking down to the bottom of the molds while they freeze!
Once they’re frozen solid, run some water over the outside of the mold and the popsicles will slide right out!