Paloma Pops
6 servings
This frozen riff on one of Mexico’s favorite cocktails combines grapefruit, lime, tequila and a dash of salt. A dash of hot sauce is a nice touch as well, if you like spice. Don’t increase the amount of tequila, or the pops won’t freeze. We used Ting, a Jamaican grapefruit soda, but San Pellegrino Pompelmo also works nicely.
You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
MAKE AHEAD: The pops need to be frozen overnight.
From columnist M. Carrie Allan.
Ingredients
1 cup ruby red grapefruit juice
3/4 cup grapefruit soda (see headnote)
2 tablespoons fresh lime juice (from 1 lime)
2 tablespoons agave syrup or simple syrup (see NOTE)
2 tablespoons water
1/2 cup blanco tequila
Two pinches salt
Dash or two of hot sauce (optional)
Steps
Combine the grapefruit juice, soda, lime juice, agave or simple syrup, water, tequila, salt and the hot sauce, if using, in a large liquid measuring cup, stirring until the salt has dissolved. Pour the liquid into the molds and insert the sticks. Freeze overnight.
To loosen from the molds, run a pop in its mold briefly under hot water, and gently slide it free.
NOTE: To make a simple syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a low boil, then cool. Transfer to a heatproof container. Once it has cooled to room temperature, cover tightly and refrigerate until chilled through; store indefinitely.
Nutrition | Per pop: 100 calories, 0 g protein, 13 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 50 mg sodium, 0 g dietary fiber, 12 g sugar
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Gin & Tonicsicles
6 servings
Here, a summer cocktail classic becomes a frozen novelty for adults, with juniper notes enhanced by a special soda. If you can’t find it (see below), don’t worry; these pops are tasty with straight tonic water as well.
You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
We found Dry brand Juniper Berry Soda at the Takoma Park-Silver Spring Co-op in Takoma Park, Md.
MAKE AHEAD: The pops need to be frozen overnight.
Ingredients
1 cup tonic water
3/4 cup Dry brand Juniper Berry Soda (may substitute the same amount of extra tonic water; see headnote)
1/2 cup dry gin
2 tablespoons fresh lime juice (from 1 lime)
Dash Angostura bitters
2 to 3 tablespoons simple syrup (see NOTE)
Steps
Combine the tonic water, soda, gin, lime juice, bitters and simple syrup (to taste) in a large liquid measuring cup, stirring to combine. Pour the liquid into the molds and insert the sticks. Freeze overnight.
To loosen from the molds, run a popsicle in its mold briefly under warm water and gently slide the pop free.
NOTE: To make a simple syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a low boil, then cool. Transfer to a heatproof container. Once it has cooled to room temperature, cover tightly and refrigerate until chilled through; store indefinitely.
Nutrition | Per pop: 80 calories, 0 g protein, 9 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 mg sodium, 0 g dietary fiber, 8 g sugar
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Strawberry-Aperol Pops
6 servings
The combination of strawberries and citrusy, lightly bittersweet Aperol is a beautiful one, tasting of summer. You can substitute Campari for a slightly more bitter variation.
Don’t increase the amount of alcohol, or the pops won’t freeze fully. You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
MAKE AHEAD: The strawberries need to macerate for 1 hour. The pops need to be frozen overnight.
From Spirits columnist M. Carrie Allan.
Ingredients
1 1/2 cups fresh hulled, sliced strawberries
1/2 cup sugar
1/2 cup water
1/2 cup Aperol (may substitute Campari; see headnote)
1/4 cup dry vermouth
Steps
Place the strawberries in a bowl. Cover with the sugar and allow to sit for an hour, until the sugar draws out the berries’ juices.
Transfer the mixture to a blender along with the water, Aperol and vermouth. Puree on high speed, then strain through a fine-mesh strainer, using a spatula to push through and extract as much liquid as possible. Discard the solids.
Pour the strained liquid into the molds and insert the sticks. Freeze overnight. To loosen from the molds, run a popsicle in its mold briefly under hot water and gently slide the popsicle free.
Nutrition | Per pop: 160 calories, 0 g protein, 27 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 26 g sugar
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Honey Chartreuse Pops
6 servings
These tart and citrusy pops bring together honey, gin and green Chartreuse; a touch of salt highlights the flavors nicely.
You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
MAKE AHEAD: The pops need to be frozen overnight.
From columnist M. Carrie Allan.
Ingredients
1 1/2 cups honey syrup (see NOTE)
1/2 cup fresh lemon juice (from 2 or 3 lemons)
1/3 cup fresh lime juice (from 2 or 3 limes)
1/3 cup dry gin
1/2 cup water
2 tablespoons green Chartreuse
2 pinches salt
Steps
Combine the honey syrup, lemon and lime juices, gin, water, Chartreuse and salt, stirring until the salt has dissolved. Pour the liquid into the molds and insert the sticks. Freeze overnight.
To loosen from the molds, run a pop in its mold briefly under hot water and gently slide it free.
NOTE: To make the honey syrup, combine 3/4 of cup water and and 3/4 cup of honey in a small saucepan over medium heat, stirring until the honey has dissolved. Let cool thoroughly before using.
Nutrition | Per pop: 190 calories, 0 g protein, 39 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 50 mg sodium, 0 g dietary fiber, 37 g sugar