popsicles, all grown up

Food on a stick? Love it. Dessert on a stick? Genius. Cocktail on a stick? Sign me up!

Alcohol’s resistance to freezing makes actual cocktail popsicles a near impossibility, but the margarita ice pop recipe from Bon Appétit is the perfect work-around to this problem. Simply dunk your favorite pops in a solution of your favorite spirit, and you've got yourself a pop-tail.

Since I’m more of a rum kind of gal, I like to make strawberry daiquiri ice pops by editing the recipe as follows:

• Get strawberry ice pops instead of lime. My favorites are Edy’s/Dreyer’s Whole Fruit Bars.
• Switch out the tequila for light rum.
• Instead of dipping the edge in salt, go for something sweeter. I take ¼ cup of granulated sugar plus the zest of a lime and blitz it for a few seconds in a food processor. The result is a sweet-and-tangy garnish on your pop-tail.

Now, these ice pops aren’t going to pack the same punch as a margarita on the rocks or a blended daiquiri, but they are a perfect icy treat to serve at your backyard bbq this summer. And I think the strawberry daiquiri pops, with their girly color and fruity sweetness, would be a welcome addition to the spread at any Sex and the City party.

Comments

Lindsay, that is a great ides. I am planning a Summer Solstice Party and these pop-tails will definitely be on the "drink" menu.

Thanks
L

These are fantastic ideas!!! I would have never thought of these. Unbelievable!

Boy, things have sure changed since I was a kid and the only thing we would freeze on a stick was Kool-Aid.