TASTE: Gourmet Popsicles

The weather is balmy and the days are long: It’s summer!

While we believe in taking time for ourselves during a relaxing vacation (preferably somewhere tropical and far, far away), we are also realistic and know that not every summer can support a big getaway.  So when we’re stuck at home, fantasizing about soaking up the sun on some distant beach with a cocktail in hand, the next best thing to do is – what else? – channel that inspiration into a delicious popsicle.  We love these new machines like the ZOKU seven-minute popsicle maker that freeze our treats with lightning speed.  So, without further ado, here are the popsicles that we’re making – and tasting – this summer.

ROMAN HOLIDAY

If you like Prosecco – fizzy, bubbly, and a little bit sweet – then you’ll love this popsicle.  Lick this while imagining yourself in Amalfi, watching the waves.

Blackberry Prosecco Popsicles

Blackberry Prosecco Popsicles – From www.EndlessSimmer.com

Makes 12 2.5oz popsicles

  •  20 oz Prosecco
  • 1/3 cup of blackberries
  • 4 oz crème de cassis
  • Splash of fresh lime juice
  • 2 pinches of lime zest

1. Place blackberries in a bowl and pour crème de cassis on top and toss to coat. Using a muddler or a rounded blunt end of a kitchen tool, crush berries into the crème de cassis. Add lime juice and zest, toss to combine.

2. Measure out approximately 1 teaspoon of berry mixture into bottom of your chosen popsicle form and pour Prosecco on top.

3. 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.

Do not remove from freezer until ready to serve, or plate over crushed ice as the carbonation in the Prosecco creates tiny air pockets that will make the popsicles melt faster.

CARRIBEAN NIGHTS

No matter how bad your day has been, it cannot stand up to the feel-good vibes of one of these cocktail popsicles and a Bob Marley tune or two.

Tangerine Rum Popsicles

Tangerine Rum Popsicles – From Bartender Felix Parra for www.DiabloMag.com

Makes 6 Popsicles

  • 2 oz. Bacardi Select Dark Rum
  • 22 oz / 2 ¾ cup 8 to 10 Peeled Minneola Tangerines
  • 1 oz. Juice of 1 Lime
  • 1 oz. Raw Sugar Simple Syrup*
  • Splash of Lemon-lime soda
  • 8 Popsicle Sticks

Into a blender, add peeled tangerines, lime juice, simple syrup and soda. Puree mixture into a liquid. Strain mixture into a measuring cup and add rum. Mix well and pour into Popsicle molds. Add Popsicle sticks and freeze for 8 hours.

SOUTH OF THE BORDER BOUND

This popsicle is tasty after a dinner of fresh fish tacos with homemade salsa.  Perfect for your next fiesta.

Watermelon Margarita Popsicles

Watermelon Margarita Popsicles – From www.YumSugar.com

  • Makes 10 3-ounce popsicles.
  • 2 cups watermelon puree (roughly 1/4 medium size seedless watermelon)
  • 1/4 cup lime juice (roughly 1 large lime)
  • 3 ounces tequila
  • 1 ounce cointreau
  • 2/3 cup sugar

1. Chop the watermelon into small pieces. Using a Cuisinart, puree the watermelon. Place the puree in a large mixing bowl.

2.Add lime juice and sugar to watermelon puree. Stir until the sugar has dissolved. Add tequila and cointreau and stir well.

3.Fill popsicle molds or Dixie cups. If using a dixie cup, cut small squares of tinfoil to cover the top of each of the cups.

4. Use a sharp small knife and cut small slits in the tops of the tinfoil to insert the popsicle stick.

5.Place the Dixie cups in a flat bottomed container. Place the popsicles in the freezer and wait patiently until frozen.

TAHITI DREAMING

One of these (or a few?) would be delicious alongside a pupu platter.

Mai Tai Pops

Mai Tai Pops – From www.IcyPops.com

Makes six popsicles.

  •  2 tablespoons light rum
  • 2 tablespoons dark rum
  • 3 tablespoons orange curaçao
  • 2 1/2 cups fresh orange juice
  • 1 1/4 cups sour mix (lemon & lime juices with simple syrup)
  • 1/4 cup orgeat syrup or almond syrup
  • 2 limes, unpeeled, cut into thin rounds
  • 1/4 cup sliced almonds
  • 12 fresh mint leaves

1. In a pitcher, combine the rums and curaçao, orange juice, sour mix, lime juice, and orgeat syrup.

2. Reserve 1 lime slice for each pop. Peel the remaining slices. Distribute the almonds, peeled lime slices, and mint leaves evenly among the pop molds.

3. Pour the juice mixture into the molds. Freeze for at least 12 hours.

4. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds.  Stick a reserved lime slice onto each stick for garnish.

FRENCH CONNECTION

What could be better than rosé on a hot day?  Frozen rosé on a stick, that’s what.

Pink Champagne Popsicles

Pink Champagne Popsicles – From www.KitchenGeek.com

Makes six popsicles.

  • 1/2 cup (or so) raspberries
  • Champagne

Pulse raspberries in a blender and stir in champagne to taste. Pour in molds and freeze for an hour; insert sticks and freeze another hour or two.

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