With COVID still an issue, the global supply chain still choked and inflation still inflating, this year isn’t really turning out much better than the last one. And at times like these, there is nothing better than the comfort that comes from childhood pleasures.
The fun part, of course, about being an adult is that you can put a bit of a twist into even the most innocent of joys. And with that said, we present the booze popsicle. Fun, sugary, and with just that little bit of a kick, these delectable treats are super easy to make and will have you on a mix-freeze-repeat cycle all weekend.
Now the great thing about boozy popsicles is that there are a wide variety of flavours that you can combine – we’ve listed three below but you can swap out any fruit and any booze to get the taste you’re after. Just mix, freeze, and enjoy, these icy renditions of some of your favourite cocktails but in boozy popsicle form.
Before we get to the recipes, here are some tips for creating great spiked ice pops …
- On the whole, you should be looking at a ratio to about 4:1 (mixer to booze). The reason being that liquor does not freeze well, so this lower proportion will still allow a little freezing to happen.
- Another reason to keep the alcohol low is that we often eat ice pops fast before they melt and therefore we don’t want as much alcohol as the standard cocktail or we will get really drunk really fast.
- Always wait until the very last minute t bring out you boozy popsicles. Due to alcohol and its freezing point, boozy popsicles will have a softer texture than non-spiked popsicles.
- An ice pop mold is the easiest way to make popsicles and they are inexpensive. Most molds make 6 to 10 three-ounce ice pops and some include the stick holder, which can be very convenient.
- If your popsicle mold does not have a built-in stick holder, freeze the pops for about an hour then insert sticks. This will help the stick stand up straight.
- Another trick is to place aluminium foil over the mold and use the stick to cut slits over each pop to support the stick.
- You can get quite cool effects if you layer your flavours but keep in mind that you will probably need extra time for this. For a crisp line, each layer will need to set completely before adding the next. If you want softer lines, add the second layer when the first is only partially frozen. Keep the ingredients chilled in between layers for a quicker freeze.
- Strain fresh fruit purees for smoother ice pops. The solid bits of fruit will freeze much harder than the rest of the popsicles (which may not be the best effect).
- Always wise to prepare the popsicles a day ahead, as the freezing time can vary, depending on the recipe and your freezer. At best you might be looking at five hours or so, but it’s always better to plan ahead.
- Once completely frozen, submerge the mold about halfway in warm water about 30 seconds or run it under warm water.
- In the spirit of responsible drinking, make sure that these boozy popsicles are for the adults only and if there are kids around they do not have access to these treats.
Peach Julep Popsicles With Bourbon
Peach is a perfect ingredient for a Julep-style popsicle, as Peach, Mint & Bourbon are a wonderful combination. Begin with a 2:1 mint-flavoured simple syrup, which is thinner and will freeze better (the same technique can be used to create any other mint-based popsicles).
- 2 cup Water
- 1 cup Sugar
- 1 cup fresh Mint
- 1 cup Peach Juice
- 1/3 cup Bourbon Whiskey
Begin by creating a mint simple syrup: Bring sugar and water to a slow boil, stirring constantly until the sugar is completely dissolved. Reduce heat, add Mint, cover, and simmer for five minutes. Remove from heat, keep covered, and allow to cool to room temperature.
Combine mint syrup, peach juice, and whiskey. Pour evenly into ice pop molds and, if you like, sprinkle with chopped mint. Insert sticks and freeze until solid. Makes 6 to 8 ice pops, depending on the mold.
Kiwi Martini Popsicles
Inspired by one of the easiest vodka martinis you can find, this popsicle s just as simple and quick to mix up. If you love a Kiwi Martini, give it a try as a popsicle, complete with citrus vodka and fresh kiwi fruit.
- 2 cups Kiwi, peeled and chopped (about 8 kiwis)
- 1/4 cup Simple Syrup
- 1/4 cup citrus Vodka
- 1 cup ice
Place the ice and kiwi in a blender and blend until well chopped. Add syrup and vodka and blend until smooth. Pour equal amounts into the pop mold. Insert sticks and freeze until solid. Makes 6 to 8 ice pops, depending on the mold.
Watermelon Margarita Popsicles
Tequila and watermelon in a frozen ice pop? The world is truly a wonderful place, especially when you have what is essentially, a Watermelon Margarita on a stick! Fresh watermelon juice is easy. Simply muddle a few pieces of leftover watermelon until you get all the juice, then strain out the pulp.
- 2 cups fresh Watermelon Juice
- 1/2 cup Simple Syrup
- 1/2 cup fresh Lime Juice
- 1/3 cup Blanco Tequila
- 2 Tablespoons Grand Marnier
Combine the ingredients until completely mixed. Pour equal amounts into molds. Insert sticks and freeze until solid. Makes 6 to 8 ice pops, depending on the mold.