Poolside or at the neighborhood BBQ, what could be better than reaching for a cold one on a sweltering summer day? Reaching for one of these alcoholic popsicles might just top popping the top on your beverage of choice.
Chocolate-dipped Strawberries and Wine Pop
Blend 16 ounces of strawberries (washed and hulled), half a cup simple syrup, one cup red wine, and two tablespoons balsamic vinegar until smooth. Pour into your popsicle mold (don’t forget your popsicle stick!) and freeze for at least six hours or overnight. Once completely frozen, melt six ounces of dark chocolate (use a bain-marie or microwave for 20 seconds at a time, taking care not to burn it) and mix with a half a teaspoon of melted coconut oil. Work quickly to dip each of the popsicles, lay flat on a wax paper-lined baking sheet, and stick them back in the freezer until they are firm. Serve and enjoy.
Prosecco Pops
Divide half a cup each of fresh strawberries (sliced and hulled), blueberries, and raspberries between 12 popsicle molds. Fill each mold ¾ of the way with prosecco and top off with lemonade. Add the popsicle stick and freeze.
Blueberry Cabernet Cheesecake Popsicles
Puree one pint of blueberries, half a cup of cabernet, and ¼ cup simple syrup. Set aside. Beat ¼ cup of cream cheese until soft and set aside. Beat half a cup of heavy cream and half a cup of sugar until soft peaks form, then fold in the cream cheese. Once mixed, add ¼ cup of graham cracker crumbs. Alternate filling the popsicle molds with two tablespoons of the blueberry blend and a dallop of the cream cheese mix until the molds are full—freeze and serve.
Keep it Cool
So, here’s the thing. Alcohol needs to be really cold to freeze (23 degrees for wine, 22 degrees for 40-proof liquor, and -10 degrees for 64-proof liquor). You’re good to go with the recipes here. But if you want to get creative transforming your favorite cocktails, you’re going to want to stick with five parts mixer to one part liquor or half wine, half mixer. On the other hand, almost all beers fall below that magic 8 percent ABV that freezes well, so you could pop that puppy right in the freezer if you wanted too (try adding some pitted cherries to a nice sour beer and you’ll be set).