Summer has knocked on our window, and we’re sure it has made its round to yours as well. We’re trying very hard to keep them locked but alas, that dreaded hot summer loo will sooner than later find its way through.
What’s even better than a boozy popsicle you ask? A teeth numbing boozy ice cream or popsicle, we say. That’s right, you can make these over the weekend so you have a treat waiting for you every night you come home sweating like a beautiful pig.
Gin and tonic boozy popsicle
We make this particular Popsicle in abundance because come June, these bad boys are a bigger saviour than an air conditioner. All the ingredients induce freshness and the booze, well, that just makes you relax. Play around with the quantity depending on how many popsicles you want to make but for 8-10 popsicles you will need:
- 2 cucumbers or 4 cups of cucumbers chopped
- 1 cup of fresh mint leaves
- 1⁄4 cup of gin
- 3⁄4 cup of fresh lime juice
- 1⁄2 cup of light agave nectar
- Pinch of salt
Blitz all; pass it through a sieve and into Popsicle moulds. Freeze for at least 8 hours or preferably, overnight and lick away!
Strawberry and red wine popsicle
You can now lick a sangria with this icy alcoholic popsicle. Adulting can be tiring but at least it’s got its perks. For this Popsicle, roast halved strawberries in an oven for 20-25 minutes and then blitz them with red wine in a blender. Pass it through a sieve if you want a smooth mixture and pour it into moulds to freeze for at least 8 hours, but overnight preferably. Sit back and enjoy!
Mango chilli boozy popsicle
Photo: Canva
Ensure the chilli powder is of good quality. We recommend using cayenne pepper available by Sprig and red chilli powder from Kumaon, by I Say Organic for best results.
Prep Time: 20 minutes + 4 hours refrigeration
Caters To: 10 gobblers or 10 popsicles
Challenge Level: Beginner
From The Pantry:
- 3 large mangoes, peeled and cubed
- 3/4 teaspoon red chilli powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons water
- 2 tablespoons fresh lime juice
- 4 tablespoons tequila
Make:
- In a bowl combine 1/3 of chopped mangos with 1/2 teaspoon chilli powder and half of cayenne pepper.
- Puree the leftover mango with leftover chilli powder, cayenne pepper, water, lime juice and tequila.
- Place the chopped mango mixture on the bottom of the moulds.
- Pour the pureed mixture from top and freeze 3-4 hours until solid.
- Remove from moulds and serve.
Watermelon & kiwi popsicle
Photo: Canva
Presenting the summer’s luscious red melon in it’s most refreshing form – juiced and frozen along with kiwi and booze! No matter what time of day or how strong the sun shines, we created popsicles that you can always fall back on. Three ingredients you’ll surely have in your summer stock brought together in the most fun way possible. Watermelon, kiwi, and coconut water, you oughta try it. Yes, we mean it. No, we aren’t loopy. And, the big plus, it’s a sugar free sweet treat too.
Prep Time: 10 minutes + 6 hours refrigeration
Caters To: 8 gobblers
Challenge Level: Beginner
From The Pantry:
- 4 kiwis, peeled
- 6 cups of watermelon, cubed
- 1/4 cup coconut water
- 1/3 cup tequila
Make:
- Add kiwi in a food processor and blitz with coconut water until it reaches a liquid consistency.
- Pour the kiwi mix up to 1/4th of the popsicle moulds and freeze for 2 hours.
- Juice the watermelon, add tequila to it, and pour into the popsicle moulds already filled with kiwi.
- Place the popsicle sticks into the mould and freeze for 4 hours or more.
Your summer delights are now ready, enjoy!
