Who said that popsicle’s in the summer time were only for kids? We found a few spiked recipes to help us relax and cool down while the kids run around.
To kick things off, lets start with the Mimosa Champagne Popsicle. Mimosa’s are normally served during brunch, but for most people (especially mothers with children) mimosa time is anytime.
1. Mimosa Champagne Popsicle
Above are Mimosa Popsicles in Orange, Strawberry, Apple Cider, Blueberry, and Pineapple. We imagine that a cross between the Orange and Strawberry would be a risk worth taking.
- A variety of fruit juices. I used Orange, Blueberry, Strawberry, Apple Cider, and Pineapple. Any juice would be delicious. Next time I want to try tart cherry, grape, mango¦ the possibilities are endless!
- Your favorite champagne
- Popsicle molds
- In popsicle molds, pour champagne half way up each mold. Allow the bubbles to subside. Add more to get to half of the mold if necessary.
- Top each mold with the juice of your choice.
- Freeze for at least 6 hours, preferably overnight. Serve cold and pretend it’s still summer. Enjoy!
2. Papaya Breeze
This is a treat for a backyard barbecue with lots of family around to enjoy!
- 1 medium, ripe papaya
- rose wine, or white wine of your choice.
- Peel the papaya, and cut it in half lengthwise. Scoop out all the seeds, and any stringy pith, with a spoon. Give it a rough chop.
- Puree the fruit in a blender or food processor.
- Mix about 1 1/2 cups puree with an equal amount of rose. Stir well to combine.
- Pour the mixture into your popsicle mold. Cover the top of the mold with foil, Flattening out the top with your hands so you can see the outline of each mold. Insert a popsicle stick into the center of each mold. Freeze until solid, 4 -5 hours, or overnight.
- To un-mold the pops, fill your sink with hot tap water. Immerse the mold up to by not past the top rim. Hold for 15 seconds, then remove from the water and slip the popsicles out. If they don’t budge, immerse the mold for another 15 seconds.
3. Rasberry & Lime Sangria Pops
These Sangria Pops were beautifully made to not only showcase their flavor, but to appeal to the eye of the person eating them. The colors go well together. They get an “A” for presentation
- 6 ounces raspberries
- 2 limes
- 1 cup sugar
- 1 ⅓ cups Robert Mondavi Fumé Blanc or wine of your choice
- Add the 6 ounces of raspberries to a small sauce pan
- Add 1/2 cup of the sugar to the raspberries and then warm the mixture over a medium-low heat, until it just begins to bubble. This helps combine the sugar with the raspberries. Now remove them from the stove and let them cool.
- In a large measuring cup (one that at least holds 4 cups), juice the two limes.
- Add the remaining half cup of sugar and let it sit for about 5 minutes, to dissolve.
- Now that the sugar has dissolved into the lime juice, you should have about 1 cup of liquid. No biggie if you do not. Pop open that Fumé Blanc and add enough of the white wine so that you have 2 1/3 cups.
- Mix together the wine and lime mixture, and set aside about 1/2 cup of it. Take another lime, halving it length-wise and then slice it VERY thinly.
- Add the raspberry mixture to your lime and wine mix, mixing it well and divide it amongst the popsicle molds. Make sure to divide the chunky pieces of raspberries so that everybody gets some.
- Now place them in the freezer.
- Freeze your pops for about an hour. Just enough so they mix is slushy like. Now add a lime slice to each pop and top it off with the remaining lime mixture. Pop them back in the freezer for about 10 hours.
4. Strawberry Moscato Fruit Popsicles
Who doesn’t love strawberries in the summer time? Growing up as a kid, strawberry fruit bars were my favorite, so this frozen delicacy is exactly what I need.
- 3 cups fresh strawberries
- 3 cups moscato wine
- Roughly slice strawberries. Add the strawberries to your blender as you run out of room in the measuring cup.
- Add the moscato to the blender.
- Blend until combined and the strawberries are pureed to the level you like.
- Pour into popsicle mold. Note: The strawberry moscato mixture tends to have bubbles/foam on the top, which makes pouring the first popsicle a bit awkward. You may want to spoon the foam off prior to filling the mold, or wait a few minutes until the bubbles/foam goes down by itself.
- Drink remaining moscato and dance around your kitchen.
- If you’re using a popsicle mold with wooden sticks, freeze for 2-3 hours and then add the sticks in at that point. Freeze for at least four more hours, preferably overnight. To easily release popsicles from my mold, I fill the sink with hot water and immerse the frozen part in the water for about 10 seconds. I like to store my popsicles in a large Ziploc.
5. Tropical Tequila Sunrise Popsicles
- 2 cups pineapple juice
- 1 lb, fresh pineapple, peeled and pureed
- 3/4 cup tequila
- 1/4 cup grenadine
- Combine and stir pineapple juice, pureed pineapple and tequila. Fill popsicle wells 3/4 way up with pineapple mixture. Pour 1 teaspoon of grenadine into each well. (Do not mix the grenadine).
- **NOTES** (1) The recipe makes a total of 32 oz. The amount of popsicles it yields will vary on the mold used. The mold used in the photo yields sixteen 3oz popsicles. (2) If your popsicle mold does not have a top, cover the top with foil and outline each well with your fingers. Cut a tiny slit in the middle of each well and insert popsicle stick.
What spiked popsicle flavors do you plan to make this summer?