Wine Wednesday: Summer Frozen Treats

I’m so ready for summer and while we may still have a few weeks to go (technically), it doesn’t hurt to get the party started.  It’s already hot and muggy here in NYC.

This wine Wednesday, I went to some bloggers who, like me, appreciate good food.  So enjoy these fun and really easy recipes.  Remember these are NOT for children as they do have a ‘kick’, and please do enjoy responsibly.

Margarita Popsicle – taking the frozen margarita one step further

For these use small 3 oz disposable paper cups and wooden ice cream spoons. The little cups keep the Popsicle small enough so you don’t end up with a melty mess and the wooden spoons were the perfect length so I didn’t have to cut down full-length Popsicle sticks.


  • 1/2 cup sugar
  • 1 cup water
  • 1 cup fresh squeezed lime juice (8-12 small limes, usually)
  • 1/4 cup silver tequila
  • 1/4 cup orange liqueur
  • 12 3 oz disposable paper cups
  • 12 wooden Popsicle sticks or spoons


1.     Heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool.

2.     Pour into a pitcher with lime juice, tequila, and orange liqueur.

3.     Pour 2 1/2 ounces (5 Tbsp) of margarita into each cup.

4.     Place cups into a baking dish and put the dish in the freezer.

5.     After about 2 hours, start checking the Popsicle. Once they’re frozen enough to support the wooden stick, insert a stick into each Popsicle, pushing 3/4 of the way into the Popsicle.

6.     Let freeze several more hours or until completely frozen (I let them freeze overnight)

7.     To serve, peel the paper cup away from the Popsicle, starting at the seam of the cup, and carefully remove the bottom.

8.     Consume immediately.

Sour Cream, Cherry and Tequila Paletas

  • 8 ounces stemmed and pitted cherries, fresh or frozen
  • 1/3 cup confectioners’ sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons silver or blanco tequila
  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
  • 1 1/2 cups sour cream

Put the cherries in a nonreactive saucepan with the confectioners’ sugar and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Lower the heat, stir in the lemon juice, and simmer, stirring often, until the syrup has thickened and has a consistency like maple syrup. Remove from the heat, stir in the tequila, and refrigerate until completely chilled.

Drain the cherries, reserving the liquid for another use (soda!). Combine the milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.

Remove from the heat, add the sour cream, and stir with a whisk until completely smooth. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean and refrigerate the mixture until completely chilled.

Put a bit of the sour cream mixture into each of your molds, to a height of about 1 inch. Freeze until the mixture begins to set, about 30 minutes. Divide the drained cherries among the molds, then pour in the remaining sour cream mixture, dividing it evenly among the molds.

Freeze until solid.

Mojito Ice Pop Ingredients found on Flour on my face  

  • 2 limes
  • ½ cup sugarcane juice or water
  • ½ cup water
  • 2 tbs mint simple syrup
  • 2 tsp imitation rum extract or the real thing
  • about 16 mint leaves

Zest one lime and chop fine. Chop the mint leaves fine. Add the lime zest and chopped mint leaves to a spouted bowl.

Add all of the liquid ingredients to the bowl. If you’re not using the sugarcane juice add a teaspoon of sugar and taste. Make adjustments for sweetness.

You can use real rum if you’d like but as I mentioned earlier I don’t drink so I am not sure how much rum you would use and how it might affect the freezing of the pops.

You’ll have to experiment. You could start with the 2 tsp’s and then taste it.  If you over do it with the liquor and the pops don’t freeze all the way you could always just dump it in a bowl and mix it up like you would a granita. I’m sure it would probably taste excellent that way also.

Mix everything together and pour into ice pop molds. Put the ice pop handles on and put in the freezer.

Freeze for one hour. Pull the handles out of the semi frozen ice pop and using a chop stick or skewer gently mix from the bottom so the lime zest and mint leaves that have sunk to the bottom of the mold are evenly distributed. Put the handles back in and freeze completely.

I know you will love these but please remember (and I love, love love children) these are not for the little ones.


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