Stay cool by the pool this summer with these adult popsicles. Of course you can make them non-alcoholic and they’ll still be delicious but that little extra kick just makes them so much more special.
This recipe for super simple strawberry margarita popsicles is amazing! Replace the alcohol with the same amount of sprite or fruit juice for the kiddos. Use different color sticks to tell the difference. For an added margarita touch, sprinkle a little course salt on the pops when you take them out of the molds.
Invest in a popsicle mold. Seriously. I bought one a few years ago and it’s one of the best purchases I ever made. They’re so cheap but a wonderful investment. Instead of buying popsicles all summer make your own in any flavor you want! They’re healthier and take no time at all to make.
Look for the original of this recipe and many more summer treats on my Pinterest page, Scottsdale Living: The Dish.
Strawberry Margarita Popsicles
yields 18-20 cocktail Popsicles (2-1/4 ounce Popsicle)
1-1/2 oranges (about 2 medium-size oranges)
12 ounces strawberries (about 12 medium strawberries)
5 ounces tequila
3 ounces triple sec
1 tsp course sea salt
*Liquid should total 8 ounces if you’re substituting alcohol for soda or juice
Cut and skin oranges into small pieces. Halve strawberries. Place all ingredients in a food processor or blender.
Pulse until pureed, about 30 to 40 seconds. Mixture will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol to freeze.
Pour mixture into preferred Popsicle mold.
If you do not have reusable plastic molds, place foil on top of form and score edges with finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create a hole for the Popsicle stick.
Insert Popsicle stick and transfer mold to freezer to set.
Remove frozen margarita Popsicles from freezer and run hot water on the outside of mold for two to three seconds to release Popsicles. Careful not to melt the popsicles.
If desired, sprinkle a little course salt on the pops for an extra margarita touch.
Photo and recipe courtesy of SheKnows.com
Laissez les bon temps rouler!
It’s alright if you didn’t take high school French, “let the good times roll” is a way of life in New Orleans especially around Mardi Gras. What better way to celebrate the wildest day of the year than with a cocktail featuring one of the South’s greatest exports: bourbon!
Blood Orange Bourbon Cocktail
1/2 cup blood orange juice
3-4 Tbs. bourbon depending on how strong you like it
2-3 drop Angostura bitters
splash of sparkling water
orange slices and mint for garnish
Mix all ingredients together in a cocktail shaker. Pour in to a chilled glass and garnish with mint and orange slices. Laissez les bon temps rouler!
Not a big drinker? That’s ok. To tell the truth neither am I. Try this recipe for a refreshing Blackberry Cooler.
Closing out our month of citrus it’s time to talk about limes. I had a surprisingly difficult time coming up with a recipe to adequately showcase these little green buggers.
With award season and the Super Bowl upon us I thought this would be a great opportunity to make some snacks for while you’re gathered around the TV. Even if you’re not an award show junkie or a sports fan we can all rejoice in the return of Downton Abbey and Sherlock!
We know all about how delicious limes are in guacamole or how they make a margarita pop, but what are some other, unexpected places we can find them? How about a bowl of zesty chili-lime popcorn? And to wash it down a bonus recipe for a twist on a Dark and Stormy!
If you’ve never made your own popcorn before you’re missing out. It’s absurdly easy and makes for a great, fiber packed snack.
about 3-4 cups of popcorn
1/3 cup unpopped popcorn
3 TBSP vegetable oil
1/2 tsp lime juice zest of 1 lime
1/4 tsp cumin
1/8 tsp chili powder
salt to taste (optional)
In a large pop, heat oil over medium heat. Place 3 or 4 kernels of corn in the pot and cover. When kernels begin to pop add rest of the corn and cover. Cook over medium heat shaking the pot occasionally until corn begins to pop. Continue to shake pot to make sure kernels on the bottom don’t burn. When you go 5-10 seconds without hearing popping remove from heat and pour into a large bowl.
In a small bowl combine lime juice, lime zest, cumin and chili powder. Pour over the popcorn and toss well to coat. Sprinkle with salt if desired and toss again. Serve with a cool beverage in front of the TV.
Maker’s Mark and Stormy
1-1/2 parts Maker’s Mark bourbon
Cold ginger beer (I like to use Reed’s Ginger Brew)
Fill a tall glass with ice. Pour in bourbon and a splash of lime juice. Fill to top with ginger beer and garnish with a slice of lime.