Pina Colada Cocktail Pops

 
1 20 oz. can pineapple chunks in 100% pineapple juice
1 cup coconut milk
½ cup            white rum
¾ cup            Sprite

Puree pineapple with juice in a blender or processor.  Add coconut milk, rum and sprite.
Pour into 3 oz. Dixie cups.  Freeze for 1 ¼ hours before inserting wooden stick.  Freeze until solid, approximately an additional hour.

Makes 12-14.

Peach Daiquiri Ice Pops

1 ½ cups sour mix
½ cup Captain Morgan Spiced Rum
¼ cup peach schnapps
1 15oz can of peaches, in heavy syrup (drain and reserve the syrup)
¼ cup Sprite
3 oz. Dixie cups
Wooden sticks (available at your local craft store)

Puree one can of drained peaches (I used my magic bullet to pulverize them).  Add sour mix, spiced rum, peach schnapps and Sprite.  Pour into 3 oz. Dixie cups. 

Place cups in a 9x9 baking pan and put in freezer.  Insert wooden sticks after 1 hour 15 minutes.  Freeze for an additional 1 to 2 hours until solid.  Tear off cups from ice pops to serve.

Makes 12 servings.

Watermelon Margarita Cocktail Ice Pops

Our latest "grown-up" ice pops recipe takes watermelon in a whole new, delicious direction.  You're going to LOVE these! 

5 c. watermelon puree (about ½ of a regular size watermelon, diced and deseeded)

½ c. lime juice (about 6 limes)

1 c. tequila

½ c. triple sec

½ c. sugar

Mix all together, freeze 4 oz. each in a cup (Barb tried a little bit bigger cups than in our earlier recipes). As per our other recipes, insert your wooden stick at about the 1 hour 15 minute freezing point. Or, you can use Barb's new method -- cover each cup with some aluminum foil and insert your stick right at the start of freezing.  The foil will keep the stick in the correct position for you.  This recipe made 12 servings.

Limoncello Blueberry Ice Pops

For our second “adult” ice pop option we developed a Limoncello Blueberry recipe that was well-received at a recent taste test.  My sister hosted a lovely cocktail reception for some visiting relatives, so I used them as my guinea pigs to test the Sangria recipe posted previously, and this one.  Both recipes got two thumbs up, with the Sangria version taking a slight lead.

Limoncello Blueberry Ice Pops
3 1/2 cups of lemonade
1/2 cup of Limoncello liqueur
½ cup blueberries (whole)

We used frozen lemonade, but made it with 3 cans of water instead of the normal 4 1/3 cans of water to keep the flavor less diluted.  Mix the lemonade with the Limoncello liqueur.  Pour into Dixie cups to within 1/2 inch of the rim.  Drop in enough whole, fresh blueberries to create a single layer floating on the top.  Freeze.  After 1 hour 15 minutes, insert wooden sticks.  Freeze for another 2 to 3 hours until firm. 
Note:  The blueberries will appear very solid when frozen, but fear not.  They are easily bitten into and should not negatively impact anyone’s dental work.

Sangria on a Stick!

Add a fun twist to your next grown-up pool party or barbeque with these tasty alcoholic ice pops.  
Sangria Ice Pop
3 cups sparkling white grape juice
1/4 cup Cointreau
11 oz. can mandarin oranges in light syrup, set aside 1/4 cup of the syrup
Juice of one lime
Juice of one lemon
12 3 oz. Dixie cups
12 Wooden sticks (purchase at craft store, we used “mini jumbo” sticks which were a bit wider and shorter than traditional sticks)
Combine grape juice, Cointreau, mandarin orange syrup, lime juice and lemon juice.  Drop two mandarin orange segments into each of 12 Dixie cups.  Pour mixture over oranges, filling to within 1/4” if the rim.  Set filled cups into a 9x9 baking pan and place in freezer.  After 1:15 hours, insert wooden sticks into partially frozen mixture.  Sangria ice pops will be completely frozen in about 3 hours. 
Serve immediately after removing from freezer by tearing the Dixie cup away from the ice pop.  Caution:  these do melt quickly on a hot day, so be prepared for a bit of drip-age. 

Up Next:  Limoncello Blueberry Ice Pops