Although it’s officially October and the rest of the country is beginning to experience true fall weather, all of us over here on the West Coast are still getting plenty of that Indian summer heat. In case you don’t know what that means, basically, while some of you have fall leaves on the ground and are bundling up in sweaters this time of year, Southern California temps will often creep back up into the triple digits before they start to really cool down. Yep, we’re hanging onto our flip-flops a little longer while you’re dusting off your boots. So, for those of you who are on this side of the country and are experiencing delayed fall weather (hurry up, autumn!), today I’m going to be sharing a few recipes that you can make in place of your favorite PSL for the time being. I’m talking about cocktail-inspired ice pops…
You can make these popsicles whenever you need a sweet cool down. I made three flavors: piña colada, sangria and mango tajin lime, because those three cocktail recipes just seemed delicious. All you need besides the ingredients below are popsicle molds and popsicle sticks. Here’s how to make three cocktail-inspired ice pops for these warm Indian summer days…
White Sangria Peach Berry Popsicles
Makes 4-6 popsicles
- 1 bottle dry white wine
- ½ cup simple syrup (you can make this homemade by boiling ½ cup of sugar and ½ cup of water together until thickens)
- ¼ cup strawberries, diced
- ¼ green apples, diced
- ¼ cup peaches, diced
- 4-5 blackberries, sliced in halves or fourths
- ¼ cup orange slices, diced
1. Combine your white wine and simple syrup in a pitcher and stir thoroughly. Add equal portions of each sliced fruit into popsicle molds. Then, pour your white wine and simple syrup mixture into the molds. Try sticking your popsicle stick through some pieces of fruit so that they don’t all have to float up to the top.
2. Let freeze for about 4-6 hours or until solid. Then, gently remove them from the molds and enjoy!
Mango Tajin Lime Popsicles
Makes 4-6 popsicles
- 2 ¼ cups mango
- ½ teaspoon ginger, peeled and grated
- juice of 2 limes
- 1/8 cup of rum (Note: Adding too much alcohol to your popsicles will make it difficult for them to freeze entirely)
- ½ teaspoon tajin spice + a pinch of tajin for sprinkling on top afterward
1. Combine the rum, mango, ginger, lime and tajin into a food processor and puree until completely mixed.
2. Pour mixture into popsicle molds and let freeze for 4-6 hour or until solid. Once frozen, carefully remove from molds and sprinkle with tajin.
Virgin Piña Colada Popsicles
Makes 6 popsicles
- 1 can of sweet coconut cream (brand of your choice…just make sure it is the sweetened creamy kind)
- 1 20-ounce can of pineapple chunks
- ¼ cup of packed sweet grated coconut
- 1/8 cup white rum (Note: Adding too much alcohol to your popsicles will make it difficult for them to freeze entirely)
- 6 maraschino cherries
1. Combine the entire can of sweet coconut cream, the rum and the can of pineapple chunks and all the juice in a food processor or blender. Blend until thoroughly mixed.
2. Place a maraschino cherry into the bottom of each of your popsicle molds, then pour the mixture into each mold (you can hold the cherry down with your popsicle stick as you pour to keep it in place if it floats up). When pouring your mixture, leave about ¼ inch at the top to add coconut shreds later.
3. Place your popsicles in the freezer for about an hour, then take them out to place shredded coconut at the tops of the molds. Then continue freezing for 4-6 hours. Once completely frozen, carefully remove from molds.
And there you have it! Three cocktail-inspired popsicles for your enjoyment. You can always make these popsicles virgin if you’re making them for little ones, or just want a booze-free sweet treat.
Will you make these cocktail-inspired popsicles?