Boozy pops are what tiki-bar backyard dreams are made of. For some reason, my Facebook newsfeed is flooded with tempting images of adult popsicles, such as mojitos on a stick and frozen Frangelico. I don’t know what I did to be bombarded with “boozy pop” recipes, videos, and headlines on Facebook, but I admit I can’t look away. After learning about these delightful concoctions, I’ve imagined myself savoring them while lounging in my hot-tub-big-enough-to-swim-in. The yard is covered in tropical flowers and all mosquitoes are dead. Nate’s there too, with his shirt off, his bronzed muscles glistening in the sun. Alex is safely tucked away at college.
In reality, though, I’m ankle deep in a plastic kiddie pool and the Tequila Sunrise pops I’ve just made are not coming out of their molds. Oh, the sticks will come out, but not the actual popsicles. As a result, I’ve resorted to seeing how much booze I can lick out of the molds. Nate, on the other hand, actually manages to pull one of the popsicles out and I’m given the honor of the first taste, which is really quite nice. The frozen treat is fruity and refreshing, with just a touch of tequila, but not enough to really notice, as demonstrated in the following conversation when Nate finishes his popsicle:
Me: How do you feel?
So, if you decide to skip the tequila in the recipe, you won’t really notice. You’ll still end up with a refreshing treat. However, I do want to try this recipe again, to see if I can produce better results (i.e. get the sticks and the popsicles out of the mold at the same time). The recipe I followed is from Real Food by Dad with Matt Robinson and it’s called “Tropical Tequila Sunrise Popsicles.” The recipe says to fill the molds only ¾ of the way full, which is where I think things went wrong. If I had filled the molds up all the way to the top, the sticks and “lids” might have more firmly attached to the liquid when it froze. In any case, here’s the original recipe from the “Tropical Tequila Sunrise” post mentioned above. I’ve made notes in parentheses to mark where and how I strayed from the recipe:
Tropical Tequila Sunrise Popsicles Recipe from Real Food by Dad with Matt Robinson
–2 cups of pineapple juice. (I used a blend of banana, pineapple, and orange juice.)
–1 pound of fresh pineapple, peeled and pureed. (Fresh pineapple would certainly be a treat, but I couldn’t wait to get back out to the kiddie pool. Instead, I used canned, crushed pineapple that I strained.)
–3/4 cup of tequila.
–1/4 cup of grenadine. (I didn’t measure this part. Instead, I sort of guessed. I do that a lot. “Looks good to me” is my secret to cooking.)
Combine all of the ingredients above, distribute the mixture amongst the molds, and pour about a teaspoon of grenadine directly into the middle of each well. (I poured all of the ingredients into a mixing bowl and stirred gently. Then, I started to fill each well of the mold. This method most likely ensures an uneven distribution of alcohol, so some popsicles might end up with way more tequila than they should.)
The recipe above made more cocktails than there were molds to fill. However, the leftover cocktail mix could certainly serve as a dipping sauce for the popsicles. And, now that I think of it, a boozy dipping sauce would be just the thing to take these frozen treats over the top. The plastic kiddie pool, I believe, is just the right size for serving a boozy pop dip.
Your Turn: What is your favorite summertime treat?