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How to Make Ice Pops with Beer

How to Make Ice Pops with Beer

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Save the wine and spirits for later: this time, we're making ice pops with summer ale

Photo Modified: Thinkstock/Creatas Images

Sure, we've spent our summer making ice pops with wine, and basically anything frozen and boozy. But Samuel Adams has figured out a new way to win over our taste buds in the heat, by using its Summer Ale in two sweet and spicy recipes.

A New Way to Enjoy Beer

Photo Modified: Thinkstock/Creatas Images

Sure, we've spent our summer making ice pops with wine, and basically anything frozen and boozy. But Samuel Adams has figured out a new way to win over our taste buds in the heat, by using its Summer Ale in two sweet and spicy recipes.

How it Works

Photo Modified: Thinkstock/Riskms

The Daily Meal: Everyone is freezing wine and spirits into ice pops; why does beer work so well for a Popsicle, too?

Jennifer Glanville: I love cooking with beer, as it can really spice up a traditional recipe. For example, Samuel Adams Summer Ale is already full of flavor with its crisp wheat character, bright citrusy notes, and peppery grains of paradise, so when using this brew in a pop, it’s about finding the right balance of sweetness and ingredients to match the beer. Because there are some many different beer styles and a wide variety of ingredients used in the brewing process, you can easily incorporate beer into all kinds of Popsicles, sweet, tangy, spicy. There are no limits with craft beer.

Perfect Pairing

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TDM: How do you pair flavors with beer to make an ice pop?
JG: First, I look at what specific flavor profile or ingredient I want to highlight. Summer Ale is a great example. It has flavors of lemon peel and a slight peppery flavor from the grains of paradise, great notes to highlight or complement in an icy treat. For these pops, we decided to team up with Brewla Bars, frozen pop experts we know through the Samuel Adams small business program, Brewing the American Dream, to work on some great summertime concoctions using this brew. And what they came up with was beyond delicious. The Sam Summer "Ale-Fresca" pop combines grapefruit and lemon juice with Summer Ale to bring out the citrusy flavors you expect from enjoying a Summer Ale. With Sam’s Sweet & Spicy Summer, the pink peppercorns bring out the peppery heat from Summer Ale’s Grains of Paradise.

The Inspiration

TDM: What was the inspiration for the Summer Ale ice pop?
JG: The inspiration for these pops is simple and the same as our inspiration for Samuel Adams Summer Ale: summertime! Summer Ale is refreshing and its hazy golden color and bright character are synonymous with the hot and hazy days of summer. Ale yeast adds a tropical fruit note that’s reminiscent of mangos and peaches, and the crisp citrus notes in the Noble hops, wheat, and lemon peel combine with the subtle peppery spice of Grains of Paradise for just the right kick. We often test our theory that beer makes a great ingredient in all kinds of food. We always use beer to cook and we’ve mixed it with ice cream. This just seemed like a natural next step, especially since our friends at Brewla Bars specializes in brewed ice pops... It was a perfect match, and we couldn’t think of anything better than beer and Popsicles during summer’s hottest days.

Beer Freezing Tips

Photo Modified: Thinkstock/Nitrub

TDM: Any tips for freezing beer for first-time readers?
JG: Just be sure to pour the beer into the juices slowly, to prevent too much foam.

Have Fun

Photo Modified: Thinkstock/Christopher Robbins

Now that you have everything you need to know about making this summer treat, go enjoy it!

10 Fun, Boozy Ice Pop Recipes for Adults

Ice pops are a great summer indulgence and, for adults, boozy popsicles (or poptails) are even better! These frozen little treats are spiked with alcohol and bring a childhood favorite into the cocktail-loving world.

There are many recipes for you to browse, mix, freeze, and share at a party or keep to yourself (we won't tell). From sweet, creamy popsicles to icy renditions of favorite cocktails, they are almost too much fun and can serve as inspiration for creating your own custom ice pops.

7 Boozy Ice Pop Recipes to Beat the Heat

Whether you're hosting a backyard barbecue or want to cool down on a hot summer day, boozy ice pops are never a bad idea&mdashand not just because they taste delicious and look great ice pops also eliminate the need for glassware, so you don't have to worry about spilling your drink or dealing with glasses out by the pool.

Bump up the flavor by combining your favorite alcohol with juicy fruit like blackberries, peaches, strawberries and even tomatoes.

From strawberry sangria to minty mojito, the flavor combinations are endless. So we've rounded up our favorite cocktails-turned-frozen treats for seven recipes to help you stay cool out there this summer&mdashand get a little buzzed while you're at it.

Moscow Mule Ice Pops

Simply freeze ginger beer, lime and vodka a few hours before your guests arrive, and you've covered cocktails and dessert in one fell swoop.

Pineapple, Cilantro and Blackberry Vodka Ice Pops

If you prefer a splash of pineapple with your vodka, then you're going to love these.

Tomato Bloody Mary Ice Pops

If that Bloody Mary feels a little too heavy in the heat, reach for one of these guys instead.

Coconut-Mango Rum Ice Pops with Thai Chile Salt

Take a mini vacation with tropical pops made with coconut milk, mango, white rum and fresh lime juice.

Mojito Ice Pops

This frozen version of a refreshing mojito combines a mint-infused simple syrup with white rum and lime juice.

Strawberry Sangria Ice Pop Cocktails

These sweet sangria ice pops made with puréed strawberries and yellow peaches are dropped into sparkling wine for the ultimate summer refreshment.

Boozy Watermelon-Lime-Mint Pops

Watermelon and tequila blanco come together to create an irresistible combination that'll keep you coming back 'til the cooler's empty.

50 homemade popsicle recipes…

1) Apricot – Mix 2 cups organic apricot juice or peeled and pureed apricots with 1/2 cup organic soy milk (or organic almond milk or another milk of your choice) and freeze.

Image © Jennifer Chait

2) Super refreshing homemade organic limeade popsicle recipe – not too tart, not too sweet. Perfect summer fare.

4) Creamy root beer popsicles. Note you can make basic root beer pops too, but it’ll fizz too much and create a weird airy popsicle if you just open a can, pour and freeze. Instead, open a can of root beer, let it sit in the fridge for a day til flat. Then pour into molds and freeze.

5) A tablespoon of organic raspberry or blackberry jam mixed with water or milk or juice to thin it out. This is nice for that last bit of jam in the jar.

Image ©Pitsch via Pixabay

7) Pineapple and carrot juice with some actual pineapple bits.

9) Plain old carrot juice – or mix in some wheatgrass juice if you grow some. Add a bit of organic honey or agave if your carrots aren’t sweet enough.

Image © Jennifer Chait

12) Green smoothie pop – puree 1 1/2 cups plain almond milk, organic skim milk, soy milk, or so on (any old milk you like) with 1/2 cups packed baby spinach with the stems removed and 1 1/2 cups frozen or fresh cherries or mixed berries. Make sure it’s blended well, pour into molds, freeze.

14) White peach and flower smoothie – pretty colors shine in this ice pop mixture.

15) Organic pregnancy pops – Brew up some strong organic ginger tea. Mix in some organic honey (just a bit) and freeze. Ginger pops not only taste great but ginger helps fight morning sickness as well.

16) Apricot Mango – one of Cedar’s favorite juice flavors and it also makes excellent pops.

Image © Jennifer Chait

18) “Glitter” pops – My son Cedar likes these these. Sadly, they take some time so I don’t make them often, but they’re fun. Sprinkle colored sugar into your mold. Fill the mold half way with water. Freeze a while. Sprinkle more colored sugar in. Add more water. Freeze. I can’t figure out how to simply mix the sugar in because it’ll melt and or sink to the bottom. These pops look more glittery if you make them with yogurt – the sugar doesn’t dissolve much in yogurt. Cedar loves ice though. So… we make them with water.

22) Freeze up some organic homemade applesauce – sometimes thick applesauce needs to be mixed with a little water or it freezes funny.

Image © Jennifer Chait

23) Coffee pops – I’m a coffee freak so plain old coffee with lots of cream and sugar, frozen up in molds is fine with me. However, if you want to get super fancy you can add some organic chocolate syrup or even better, try my awesome homemade Frappuccino recipe then freeze it in molds.

25) Tangerine juice. P.S. tangerine juice with a splash of organic lime juice is crazy delicious.

27) Blend 6 oz fresh raspberries, 1 1/2 cup plain or vanilla organic yogurt, 3/4 cup water and mint (either a handful of fresh mint leaves, or 2 tsp mint syrup) together well and freeze.

Image by Driscolls Berries

28) Blackberry ice cream for push pop style treats. Need more blackberry ideas?! This organic black raspberry chocolate frozen yogurt is delicious plain, but extra awesome if you freeze it in molds!

29) Swirled pudding pops – grab any two flavors of organic pudding you like, pour into mold, then swirl the pudding flavors together with a knife before freezing.

32) Fresh pureed peaches, a tablespoon of honey, and whole small wild blueberries. Mix & freeze.

33) Peach Rose Champagne Sorbet – I have not made this recipe as pops, so I’m not sure how they’d turn out, but if they did work out I think it’s an awesome idea for a green summer wedding. I’m considering trying it with a cheap champagne first to see if the taste comes through. This one is not so kid-friendly obviously.

34) Brew strong green tea, mix in honey, some sugar and freeze.

35) Tomato and Avocado Popsicles – a unique savory ice pop with layers that are too much work for the everyday ice pop lover, but these would make a fab and unique summer party treat.

37) Mashed bananas, a dash of milk, peanut butter, and chocolate sauce – (mix smooth & freeze).

Image © Jennifer Chait

40) Pureed watermelon mixed with white grape juice.

42) Sweet potato pops – cook, mash, mix smooth (adding some soy milk or apple juice to thin it out), sprinkle in a little nutmeg, freeze. These are really strange but good – no joke. I actually found this by accident. I used to make homemade baby food when Cedar was little and he loved sweet potatoes so I’d make a bunch of sweet potato puree at a time and freeze it. One day I had my frozen baby food cubes out and he grabbed one and started licking it. Weird, but, no worries, it’s a healthy and yummy pop.

44) Chamomile sun tea pops – just like it sounds. Make sun tea & freeze. I love lemon ice sun tea pops too but I add sugar or honey to mine.

46) PLAIN WATER – plain water is way fun to freeze. Every kid I know likes plain ice pops and water is important, we need lots of it to stay healthy. Also, if you’re having a summer picnic, you can make plain water pops with beautiful tiny edible flowers, flower petals, small whole berries, or whole herb leaves in them. Stick them in a bucket of cubed ice to serve and everyone will think you’re some sort of Martha Stewart genius. I’m serious. Make some. People will fawn over you… for freezing water. Go figure.

47) Flavor infused water pops – better than plain water in my opinion. Grab a large mason jar, or regular old juice pitcher. Fill it with H2O, add sliced citrus fruit (one whole fruit should do it), and let it sit in your fridge for a day. Pour into molds, freeze.

49) Plum, melon, spinach & celery pops – 2 plums, 2.5 cups of pureed watermelon, 2 cups fresh baby spinach, 2 celery stalk, and about one cup water or light flavored juice. Blend all the produce (not including liquid) to death. Add in enough liquid to get a thick smoothie-like texture, pour into molds, freeze.

Image @rawpixel via Pixabay

50) Herbal pops – Herbal pops are amazing and if you do your research first you can make them with medicinal qualities which is excellent for sick kids (or you). You can use lavender, thyme, basil, and more – really any herb. You’d be surprised at some of the tasty ice pops herbs make. IF you’re nervous try a sample first by making herbal ice cubes. Then you have less waste than whole pops.

To make a basic herbal ice pop mix you can make herbal tea by boiling herbs in a few cups of water for a good long while on your stove and use the liquid for your pops. Or try the alternative sugar method below.

The sugar method – pound herbs down with a pestle and mortar (or food processor). Add an ounce of super fine sugar and pound to make a paste. Next, boil a liter of water with about 2 ounces of super fine sugar for five minutes. Add the juice of two lemons or not – this step depends on what you’re trying to create. You can add orange juice, lime, etc. You could even just add more water or some saved tea. Mix the herb mixture and the water mixture together. Stir well with a whisk. Cool down before filling your molds.

How to make homemade root beer float ice cream

  1. Prepare your ice cream maker ahead of time. Mine has to freeze for 24 hours prior to use, so I don&rsquot start the next step until it&rsquos well frozen.
  2. When you&rsquore ready to make the ice cream, mix all three ingredients in a bowl. Don&rsquot try to mix them in the ice cream maker like poor Joe did the first time. That won&rsquot work, and you will end up with chunks of frozen whatever you put in first mixed up in your finished ice cream. Or else you won&rsquot be able to put the ice cream maker together because the stuff froze in the bottom. Not that I know that first-hand or anything. Mix the ingredients in a bowl.
  3. Pour the mixture into your prepared ice cream maker. If you haven&rsquot prepared your ice cream maker, you&rsquore probably going to have to pour the mixture into a jar and refrigerate it until tomorrow. As I said above, my ice cream maker has to freeze for 24 hours before I can use it.
  4. Let the ice cream machine work for 20-30 minutes, or until it shuts itself off or the ice cream is frozen. Our ice cream machine never quite freezes the ice cream, so we take it out of the machine and put it into the freezer for an hour or two.
  5. Scoop out the ice cream and serve.

Nine recipes for ice pops you can make at home

By Daniel Neman It's summer, and the sun is relentless, merciless, heartless. The air hangs heavy. Your shirt sticks to your back. Beads of sweat threaten to drip into your eyes.

Air conditioning won't help, and neither will a dip in a pool. Those cool you from the outside in, and you are so overheated you can only find sweet relief from the inside out.

You can buy them at the store — that's Popsicle with a capital P — and they are perfectly fine and you know exactly what you are getting. Or you can make an ice pop yourself and have something really exciting.

They are easy to make, and fast after all, all you're doing is freezing some juice and sliding a stick into it. And when you make them yourself, you can add some yogurt or milk to give them an extra flavor boost.

They are also inexpensive, although that depends on the kind of mold you use. You can get ice pop molds from a dollar store for a buck, or you can pick them up at one of those fancy Sur La Sonoma places for 15 times that. And your results will be every bit as good if you just use paper cups, which are practically free.

I got perhaps more ambitious than I should and decided to make nine different types of ice pops. That's the problem with ice pops — they're all so incredibly tempting.

Perhaps the most beautiful version was the Orange Strawberry Sunrise, which looked like one of those old tequila sunrise drinks: bright orange on top slowly deepening to a rich red on the bottom. The taste is pure, too, with orange juice turning satisfyingly into a wonderful strawberry.

Strawberry, as it turns out, is a terrific flavor for pops. I used it in three of my varieties, including the Roasted Strawberries and Cream ones. Roasting the strawberries first draws out depths of flavor that are unsuspected when you eat them raw, especially whey they are first given a light drizzling of balsamic vinegar.

Of course, nothing goes better with strawberries than cream, and you can certainly use cream with this recipe if you like, or coconut milk if you want to make it vegan. But I decided to cut my calories and simply use whole milk.

The result made me very happy, especially the way you can make a gorgeous swirl out of the cream and the roasted strawberries.

Just as attractive and flavorful were Chocolate-Covered Strawberry pops. The ice pop part could not be easier to make you simply blend together a lot of strawberries with a little water. Once they are frozen, you dip them into a chocolate sauce that hardens.

That Magic Shell-type topping is also simple to make. You just melt together some chocolate and a bit of refined coconut oil, which you can find in the baking aisle of any large grocery store. The only thing you have to remember about it is that, because it hardens when it gets cold, you cannot store it in the refrigerator. But you can keep it at room temperature in an airtight container for a few days.

I also used the topping with a mint-flavored pop made with chocolate chips and Greek yogurt. The mint flavor came from mint extract, and the lovely green color from food coloring. The recipe says the chocolate topping is optional, but chocolate is such a natural accompaniment to mint that you'll want to do it.

The most refreshing variety I made would have to be the Minty Watermelon recipe. Just the thought of watermelon juice is refreshing, especially when you add fresh mint leaves to the puree.

Those two ingredients alone would make a fine ice pop, but this version goes all out with coconut water, lime juice and just a bit of honey for sweetening. If you are sweltering in the heat, this is definitely the one you want.

Similarly, cantaloupe pops are a frozen version of a spectacularly refreshing drink I have been making it for decades, ever since discovering it in the desert on a day when the temperature had to be above 115 degrees. I love to make a smoothie out of just cantaloupe, a sprinkling of sugar and milk. It's divine. I found a recipe for it that calls for heavy cream, but I just used whole milk again. I don't see how it could have been improved.

And while we are contemplating perfection, here is an idea that is also as great as it can be: root beer floats.

Incredible, right? So try it frozen on a stick. I promise it tastes exactly like a root beer float, only colder.

Perhaps the fruitiest version I made was Pineapple Orange Banana. You can't go wrong with any combination of pineapple, orange and banana, but I would have been even happier if the oranges I had used had more juice in them.

Finally, I am including a recipe for a generic fruit-and-yogurt pop. You can either swirl the fruit part and the yogurt part, as I did with the Roasted Strawberries and Cream, or you can blend the two together, which is what I did with a blueberry yogurt ice pop.

I used frozen blueberries and vanilla yogurt, which turned out a bit more purple than I had expected. But the flavor was grand, with a strong taste of blueberry.

How to Make Beer Ice Cream

I first had beer ice cream at Sweet Action here in Denver and was really impressed. They are masters of incorporating odd ingredients into ice cream (sour cream and chives. ) and it’s a regular stop of mine.

I knew I had to give beer ice cream a shot, but I had never even made ice cream before let alone with beer in it. It turns out making ice cream is stupid simple. It’s also a hell of a lot of fun.

For the beer, I use Left Hand’s Nitro Milk Stout. 8-ounces gives you a nice beer flavor without being too intense. Adjust up or down as you wish. Others beers work too of course. I really like it with Great Divide’s Hibernation Ale.

I really want to try it with a big buttery English Strong ale, like Geary’s Hampshire Special. This is one application where diacetyl is desired.

Enjoy the video. The written recipe and directions are below.

Beer Ice Cream Recipe and Instructions

  • 8 oz of beer (helps if you pour it early and let it flatten)
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 pint (16 oz) heavy whipping cream
  1. Whisk together the yolks, salt, and sugar in a sauce pan or pot. Then mix in the whipping cream.
  2. Slowly heat to 180°F, stirring often. This should take 10 minutes or so. You don’t want to go too high and scramble the eggs.
  3. When the mixture hits 180°F, remove it from the heat and pour it through a fine mesh strainer into a medium-sized bowl.
  4. Whisk in the beer.
  5. Immediately put the medium bowl into an ice bath to cool it (this should feel familiar to homebrewers).
  6. When the mixture hits 70°F, remove it from the ice bath. Put Saran wrap on top and put the bowl in the fridge to cool overnight.
  7. When chilled, remove the bowl and pour the mixture into the spinning ice cream machine. The machine’s container should be completely frozen.
  8. It will take 20-30 minutes to make the ice cream, during which time you can add any ingredients you want to it.
  9. If you let it sit in the freezer for a while it will harden up.


If you make your own beer ice cream, let us know in the comments how it turned out and what beer you used.

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How to Make Gourmet Ice Pops

We covered the basics of making your own ice pops, now it’s time to get fancy. From sweet to savory and icy to creamy, grab some Popsicle molds (or paper cups and wooden sticks) and get chillin’.

Ice pops are a healthy indulgence. They can be made with nutritious ingredients like fruit, fruit juice, herbs, milk and yogurt. A little sugar, honey, or even alcohol can make them extra special. Since they’re portion controlled, there’s no need to feel guilty.

You can freeze almost anything into an ice pop – use these simple tips for success every time.

  • Always use freezer-safe containers.
  • Allow at least 6 hours to freeze (overnight is ideal), then run molds under warm water to release.
  • Adjust amounts of sweeteners and other flavorings to taste.
  • Watch portions of alcohol – use too much and the pops won’t set up properly (you’ll have slush instead).

Mix up these fabulous fillings until they're an easy to pour consistency, then transfer to molds and freeze.

Combine mixed berries, low fat buttermilk and honey in a blender. Reserve a few berries and drop them in whole before freezing.

Puree diced honeydew melon with fresh lime juice and zest in a food processor. Mix puree with lemon-lime soda.

Blend fresh chopped peaches, heavy cream and orange juice.

Fill mold one third of the way with pomegranate juice. Drop in slices of fresh cherries and freeze for one hour. Then add a second layer made from blended 2% Greek yogurt, ripe banana and more pomegranate juice. Freeze for another hour and finish with one more layer of juice and cherries.

Ice pops are a quintessential summer treat. Here’s how to make your own.

Few summer treats are as iconic as the ice pop. Hot days, a rainbow of colors dripping down your arm: It’s pure bliss. And it happens to be bliss that you can easily create in your own kitchen, especially if you’re hesitant to bring home store-bought varieties that may have artificial colors and flavors.

Unlike ice cream, which takes more precision to perfect, ice pops (Popsicle is a trademark we try to avoid using generically) are relatively straightforward to improvise depending on what you have. The bar to entry is pretty low, if you invest in an inexpensive set of plastic molds or just roll with paper cups and wooden craft sticks. Since batches are typically small, the ingredients don’t necessarily require a huge buy-in either. Chances are you’ll end up with something enjoyable, even if the texture and flavor isn’t 100 percent where you want it to be. Here are a few tips to help you get close to that point.

Lean in on the fruit. “For richer flavor, don’t stint on the fruit. A proportion of about two-thirds fruit puree to one-third water, milk or other liquid generally results in an ice pop with proper fruit power,” Toni Lydecker wrote in The Post in 1985 (yes, these things are indeed timeless!). Consider what’s in season for peak flavor, although the fruit doesn’t even have to be in peak condition. Ice pops are a great way to use up overripe fruit that’s close to going off, especially because it will be pureed (for extra-smooth texture, strain out seeds and/or other fibrous bits). You can even try to score seconds or blemished fruit at the farmers market, says Fany Gerson in her book “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.” Fruit at that stage will be high in natural sugars, which translates to unbeatable flavor.

Add some kind of sweetener. Just because there’s natural sugar in fruit doesn’t mean you can get away with forgoing any other type of sweetener. For optimal texture that doesn’t involve a rock-hard pop, add some sugar to the mix. Sugar attracts water, lowering the temperature at which ice forms and thus reducing the presence of ice crystals. Too much sugar will turn your ice pop into soup, though.

Sugar doesn’t have to mean the granulated stuff, either. Many recipes will call for a simple syrup of sugar and water, though not always in the standard equal amounts. Lydecker suggests a ratio of 1 part sugar to 2 parts water, and many of Gerson’s recipes also skew in that direction. In that vein, you can also consider already liquid sweeteners such as honey, agave nectar or corn syrup (not high-fructose), which actually tastes less sweet than sugar. Or even consider jam, which will contribute both concentrated fruit flavor and sugar for improved texture. Gerson says to keep in mind that frozen foods will taste less sweet than those at room temperature, so what may look like more sugar than you need won’t necessarily come across that way on your tongue.

Enrich with dairy. “Another old standby among homemade ice pops is really a smoothie in frozen form,” Lydecker said. All it takes is some fruit, yogurt or milk and a little sweetener as needed. If you’re looking to use up odds and ends of half-and-half or even heavy cream, by all means use them for extra richness. If you’d like to bypass fruit altogether, your favorite pudding can be frozen, too (see the Pudding Pops below).

Add other flavors. A tablespoon or so of lemon or lime juice can bring your flavors into sharper focus and provide some needed contrast with the sweetness. Liqueurs are another option, though you’ll want to be judicious — a few tablespoons if you’re improvising, though specific recipes may call for more. Too much alcohol can prevent the pops from freezing. Herbs are another great addition, which you can incorporate by steeping in simple syrup or even just boiling water, as with the Blackberry Sage Pops below.

Take a layered approach. If you have time and creative initiative, you can make stunning pops with multiple flavors and add-ins. Gerson says the key is to partially freeze each layer so that they stay distinct. The same goes if you want solid pieces such as chunks of fruit embedded in your pops without them sinking to the bottom. Freezers and recipes vary, though Gerson suggests 50 minutes per layer as a starting point.

Set yourself up for success. Liquids expand as they freeze, so Gerson recommends leaving at least ¼-inch of room at the top of your molds, or more if your mixture is particularly thin. If you’re using wooden sticks in cups or molds, allow the pops to partially freeze before inserting so they’ll stand up. Get your freezer as cold as you can, keep the door shut and leave room for air to circulate and more efficiently chill the pops. As with ice cream, the faster pops freeze, the smaller the ice crystals will be. For the best texture, Gerson says, don’t let them hang around in the molds for more than two weeks to prevent crystallization. You can, however, unmold pops and then store them for longer in a zip-top bag. Her preferred method for removing paletas is to submerge the entire mold in warm water. The sink works, although if your pops are in individual molds, I found a quart deli container perfect for dipping.

Need some specific inspiration? Check out these recipes from our archives, which you can make as is or use as a jumping-off point for your favorite flavors.

Plum With Honey and Cardamom Popsicles. A long steep in water helps bring the cardamom flavor to the forefront.

Mexican Paletas

If you grew up, as did many Americans, on ice pops made of just colored sugar water, but then one day tried a paleta chock-full of real fruit, you will know what we mean when we say that the Mexican-style Popsicle is a revelation.

Mexico may not have been the birthplace of the ice pop (the history of which is a little fuzzy), but that country certainly has taken the making of these frozen treasures seriously. The funny thing is, though, that in Mexico, “artisan” paletas are not a novelty gourmet item, but rather an everyday occurrence. Even small towns have a ​paleteria, that magical place where frozen treats are made in a myriad of flavors and sold to customers who must take their time to decide on which variety to eat on this occasion.

Fortunately, paletas are super easy to make, so once the weather gets hot, get out the Popsicle molds and mix up a batch of your own. Start with our basic version, then branch out with the variations listed below the recipe.

How To Make Boozy Popsicles For Adult Only

I was scrolling through facebook yesterday when I stumbled across a Travel and Leisure post promoting Costco’s boozy popsicles. Apparently, Costco’s popular Slim Chillers’ Skinny Freezers (a.k.a those boozy popsicles were extremely popular last summer and they are back on shelves at Costco.

As I was about to run out to Costco to grab a box I wondered if I could make my own boozy popsicles without spending a ton of money. Low and behold I had everything right in my kitchen to make my own boozy popsicles.

These alcohol popsicles are a spin on classic summer adult cocktails like sangria, vodka tonic, Limoncello or just create your own recipe by infusing your popsicles with alcohol for a delicious and boozy treat this summer.

These recipes are extremely popular on Pinterest right now—in fact, searches for “boozy popsicles” have increased 68% since last year.

Find some of my favorite recipes to make your own alcoholic ice pops and for more ideas check out my Pinterest board Best Cocktail Recipe board.

I will help you create your own boozy popsicles recipes by understand the following:

  • Does vodka freeze?
  • How long does it take alcoholic popsicles to freeze?
  • Can you freeze liquor?

Watch the video: Homemade Popsicles: 5 Different Frozen Summer Treats - Gemmas Bigger Bolder Baking Ep 74 (August 2022).