How to Booze Up Your Ice Pops for Summer

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PHOTO BY SARAH FLOOD-BAUMANN
  • Photo by Sarah Flood-Baumann
As I write my annual “How to sneak booze into a childhood treat” piece, the heat index is climbing to a blazing 100. But after discovering a frosé slush pop deep in the heart of Pinterest, I needed to give the plastic sleeves used for said treats a try.

Found at Bed Bath & Beyond (the coupons never expire!), the Zipzicle brand of ice pop molds will set you back $4 for a pack of 18 and essentially resemble tall, slender Ziplock bags. The pop creations can be as simple as you’d like (honestly a rum and Coke one seems glaringly obvious), but if you’re feeling creative, a 30-minute kitchen session will go a long way.



Spiked Horchata
Makes 5 ice pops
1 1/2 ounces horchata liqueur
1 1/2 ounces spiced rum
16 ounces coconut milk or almond coconut milk blend
Cinnamon, optional

Directions: Combine spirits, milk and cinnamon, if using, and use funnel to pour into molds. Freeze overnight for best result


Paloma Pop
Makes 4-5 ice pops
1 ½ ounce blanco tequila
1 grapefruit Jarritos soda
Juice of half a grapefruit
Salt, optional

Directions: In a sauce pan, In a sauce pan, slowly bring soda to a boil. Simmer for 20 minutes to thicken. Cool. In a separate container, combine tequila, syrup, grapefruit and salt, if using. Use funnel to pour into molds. Freeze overnight for best result. Note: The salt will turn your pop into more of a slush, but can you imagine a Paloma without a salted rim? Me either.


Frosésicle
Makes 4-5 ice pops
6 ounces rosé of choice (we tried Trader Joe’s canned version)
1 strawberry Jarritos soda
Juice of half a lemon

Directions: In a sauce pan, slowly bring soda to a boil. Simmer for 20 minutes to thicken (you’re essentially making a simple syrup). Cool. In a separate container, combine rosé, strawberry syrup and lemon juice and stir. Use funnel to pour into molds. Freeze overnight for best result.

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