Picnics, ball games, and more super food smoothies than you can ever hope to drink. These are just some of the things that come to mind when someone shouts ‘SUMMER!’. With the coming of summer- June 21st, I’m looking at you- and the rising heat, it’s time for us to get ready for the real golden time of summer.
It’s time for BOOZY POPS!
What other time of year do you have the excuse to suck on a glass of bourbon or tequila without getting weird looks from other people? Better yet, these boozy pops are great for those hot mini league games and pool birthday parties. While you and the other adults enjoy a boozy pop, the kids can enjoy virgin pops.
Besides, when the temperature is pushing a 100F and the sun is that houseguest who overstays his/her welcome, sometimes you just need a tequila sunrise boozy pop.
*For all of these recipes, you’re just going to need your run of the mill ice pop mold and, of course, a freezer*
Peach Sangria Pop
- 3 peaches, divided
- ¾-1 cup fresh raspberries
- 1 tbsp. granulated sugar
- 1 cup plus 1 tbsp. white wine, divided
- 3 tbsp. peach schnapps
1.) Mix the raspberries, sugar and 1 tbsp of white wine in a bowl. When fully mixed, let it sit for 30 minutes.
2.) Peel and chop the peaches. Place the chopped peaches, remaining white wine, and peach schnapps in a blender and puree until smooth.
3.) Fold the raspberry mixture into the peach puree and pour into an ice pop mold. Freeze until solid and enjoy!
Watermelon Mojito Popsicle
- 3 cups Watermelon, cubed
- 4 ounces freshly squeezed Lemon Juice
- 5 ounces White Rum
- 4 ounces Simple Syrup
- 12 large Spearmint leaves, rough chopped
1.) In a blender, puree the watermelon, lemon juice, white rum, simple syrup, and spearmint leaves until smooth.
2.) Pour the puree in ice pop molds. For an extra touch, drop a single cube of watermelon into the ice pop mold for a little surprise.
3.) When fully frozen, remove and enjoy!
Blueberry Cabernet Cheesecake Pops
- 1 pint of blueberries
- ½ cup Cabernet Sauvignon
- 1/4 cup simple syrup
- 1/4 cup heavy cream
- 1/4 cup cream cheese, softened
- 4 tablespoons of sugar
- ¼ cup graham cracker crumbs
1.) Puree blueberries, wine, and simple sugar before setting aside.
2.) With a mixer, whip together the heavy cream, soften cream cheese and sugar. Then, take 1/4 of cream cheese mixture and put into a separate bowl. In that bowl, fold in the graham cracker crumbs.
3.) Now it’s time to layer our pops. First to go into the ice pop molds is the blueberry mixture, followed by the cream cheese mixture, before finally the graham cracker mixture on top. This will give you the layer cheesecake effect.
4.) Allo the pops to freeze solid before removing. Enjoy!