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
- 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.