Meet the Jello-O Shot’s cooler cousin: Strawberry Margarita Ice Pops. Fresh-flavored and frosty, these lickable cocktails on a stick are my solution to beating the heat. And with summer at a rolling boil in New York City, I can’t help but want to steer clear of anything involving an oven and/or an open flame.
I used flat popsicle molds, and poured any leftovers into shot glasses. Ten minutes into the freezing process, add a popsicle stick to the glasses to make mini-pops (and for mini-pops for mini-hands, just leave out the alcohol). You could also easily adapt this recipe by including pineapple or blueberries in the fresh fruit mix.
Get ’em while it’s hot … or be
forced lucky enough to lick up the leftovers.
Strawberry Margarita Ice Pops
Yield: 8 ice pops
Prep Time: 10 min
1¼ lbs. strawberries, hulled and halved
½ cup white tequila
½ cup superfine granulated sugar
1 Tablespoon fresh lime juice
Combine the strawberries, tequila, granulated sugar and lime juice in a blender and purée until smooth.
Strain the mixture through a fine mesh sieve into a large liquid measuring cup or bowl with a spout. You will have approximately three cups of liquid.
Pour the mixture into your popsicle molds being careful to fill the molds only three-fourths full (the mixture will expand when it freezes). Add the popsicle sticks, if necessary, and place the molds in the freezer for at least 24 hours.
To unmold the ice pops, run them under lukewarm water for 10 seconds then slide them from the molds.
Recipe adapted from Gourmet.