Freeze fun, summertime cocktails on a stick

With the valley heating back up, it’s time for cooling trends.

I’ve blogged before about how homemade Popsicles aren’t just kids’ stuff. Pick up inexpensive ice-pop molds this time of year, and experiment with the gamut of frozen treats. Use fresh fruits and all-natural juices for a nutrition improvement over most versions found in stores.

Adding a little tipple makes this concept just as fun (if not more so) for adults. Here are two recipes courtesy of McClatchy News Service that can be accomplished with four, small disposable cups and four Popsicle sticks, plus aluminum foil, if you don’t have an ice-pop mold.

There’s also a blended version of the bellini highlighted with this month’s story on local peaches. And if you really want to go all out, consider making limoncello, a process explained earlier this year in A la Carte.      

MCT photo

Margarita Popsicles

1⁄2 cup sugar

1 cup freshly squeezed lime juice

2 ounces white tequila (such as Familia Camarena’s Silver)

2 ounces orange liqueur (such as Cointreau)

In a small sauce-pan over medium heat, combine the sugar and lime juice with 1⁄2 cup water. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool, for about 30 minutes. Once cool, the add tequila and orange liqueur, stirring until thoroughly combined.

Divide mixture evenly among 4 small, disposable cups and cover each cup with foil. Place a Popsicle stick in center of each cup, using foil to hold it in place. Freeze overnight, or for at least 8 hours. Remove foil and gently free frozen treats from cups. Serve immediately. Makes 4 servings.

 

Limoncello and Basil Popsicle

3⁄4 cup sugar

1 cup freshly squeezed lemon juice

2 ounces limoncello (such as Pallini)

1⁄2 cup chopped, fresh basil leaves

In a small saucepan over medium heat, combine the sugar and lemon juice with 1⁄2 cup water. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool, for about 30 minutes. Once cool, add the limoncello, stirring until thoroughly combined.

Divide mixture evenly among 4 small, disposable cups and add 2 tablespoons of the basil to each cup. Cover each cup with foil. Place a Popsicle stick in center of each cup, using foil to hold it in place. Freeze overnight, or for at least 8 hours. Remove foil and gently free frozen treats from cups. Serve immediately.

 Makes 4 servings.

 

Frozen Bellini

1 peach

1 cup prosecco

1⁄4 cup peach schnapps (such as DeKuyper)

2 cups crushed ice

Blanch the peach in boiling water. Remove peach from water and peel off skin. Cut flesh into chunks. In a blender, add peach chunks and puree until smooth. Place in a zip-close plastic bag and freeze for about 5 hours.

In blender, combine frozen peach puree with the prosecco and peach schnapps. Process until smooth. Add the crushed ice and blend until slushy. Serve immediately.

Makes 4 servings.

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  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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