On a hot, blazing day, what could save the moment more than a chilled, refreshing popsicle? Another way to get your mind off of the heat could also be concocting a revitalizing, fruity cocktail. However, why not combine these two cooling methods into one, first-rate frozen boozy treat – or a Poptail. We’ve covered these little beauties in the past, but seeing as the temperatures continue to rise, we figure the time is right to share our top three favorite recipes for reviving any sunny, spring day.
Cherry Apple Whiskey Sour: (makes 8 popsicles)
- 3 cups cherries (weighing 1lb)
- 1 large green apple (weighing 6oz)
- 1 lime (weighing 3 1/2oz)
- 1 cup whiskey
- ½ cup of sweet and sour mix (homemade recipe follows)
Pit cherries; set aside. Peel away apple and lime skin and cut fruit into quarters. Place all ingredients in a food processor or blender and process until mixture is pureed. Mixture will be thick. Pour mixture into popsicle forms and 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. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Sweet and Sour Mix
- 1/2 cup water
- 1/2 cup sugar
- 1 cup lemon juice
Place sugar and water in a sauce pan and heat until sugar dissolves. Add lemon juice and stir to combine. Set aside to cool before using.
White Sangria: (makes 8 poptails)
- 12 oz. white nectarine (approximately 2 large nectarines), pitted and skinned
- 6 oz. grapes ( approximately 1 cup), stemmed
- 12 oz. Pinot Grigio
- 4 oz. triple sec
Place nectarines and grapes in a food processor or blender and process or blend until pureed, about 1-2 minutes. Add remaining ingredients and process or blend until fully combined. Pour mixture into popsicle forms and 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. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Watermelon and Blackberry Margarita: (makes 14 poptails)
- 20 oz. watermelon (1/2 a small watermelon)
- 3 oz. blackberries (7-9 regular sized berries; not the giant obscene ones that are the size of a thumb)
- 4 oz. limeade
- 4 oz. tequila
- 2 oz. triple sec
Place all ingredients in a blender and puree until well blended. Pour mixture into popsicle wells. Cover top of popsicle form with foil and cut a tiny hole in the center of each well. Place popsicle stick through the hole. Place in freezer until frozen. To release popsicles, run hot water over outside of mold for 2-3 seconds.
