Poptails: Cool, Refreshing, and Boozy.

While it might be the first days of fall in other parts of the country, here in the Florida Keys it will still be summer for a few more months. And boy has it been hot lately! I came across these recipes for poptails and couldn't resist. What a perfect touch for a wedding or event in the Florida Keys, or anywhere hot for that matter. I have not been able to locate a company that you can pucase them from other than this super cool one based in London. That does customized recipies, shapes and has some really cute poptail carts for service at your event. Until we have this locally, it is a great DIY project that will wow your guests and keep them cool! All you will need is some icepop molds and your favorite booze. Here are a few recipies that sound so delish and certainly worth a try. 

poptails

Sex on the Beach Poptails

 

Makes 10 popsicles

12 oz. pineapple ( about half of a large pineapple)
3 oz. raspberries (about 13 regular-size raspberries)
4 oz. vodka
2 oz. Pama Pomegrante liqueur

Instructions:

1. Place the pineapple and vodka in a food processor or a blender and process until pureed and well blended. Set aside.

2. Place raspberry and Pama Liqueur in the food processor or a blender and process until pureed and well blended.

3. Pour 1/2 oz of pineapple mixture into each popsicle well,  then pour 1 oz of rasberry mixture on top of it.  Fill remainder of the popsicle wells with pineapple mixture. Use the narrow handle of a spoon or fork to gently drag raspberry mixture through the pineapple mixture and against the walls of the mold for a soft swirling effect.

4. Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the hole. Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for 2-3 seconds.

poptails

Cantaloupe and Kiwi Daiquiri Popsicles

 


Makes eight 2-and-1/4-oz. popsicles

· 1 ½ cup pureed cantaloupe (6oz, approximately half a normal size cantaloupe)
· ½ cup pureed kiwi (4 ½ oz, approximately 2 normal size kiwis)
· ¾ cup limeade
· ½ cup of light rum
· 4 tablespoons simple syrup

Instructions:

1. Place cantaloupe and kiwi in a food processor or blender and process or blend until pureed, about 1-2 minutes. Add remaining ingredients and process or blend until fully combined.

2. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

poptails

Raspberry and Kumquat Caipirinha Popsicle

 

 

  • 1 pint raspberries
  • 4 oz. kumquats
  • 10 oz limeade
  • 5oz cacaha

Instructions:

  1. Place raspberries and kumquats in a food processor or blender and process or blend until pureed, about 1-2 minutes. (Push through a medium strainer for a less pulpy popsicle). Add cachaca and process or blend until fully combined.
  2. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
  3. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*If you find the mixture is more tart in flavor than you prefer, add 2oz. of simple syrup to offset that.

Simple Syrup

  • ·¼ cup water
  • ·¼ sugar

Instructions:

  1. Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.
poptails

Grilled Mango Smash

 

Ingredients:

  • 4 lbs. mango (about 8 normal size mangoes)
  • 4 oz tomatillos (about 3-4 tomatillos)
  • 1 lime, sliced
  • 6 oz orange juice
  • 7 large basil leaves
  • 6 oz gold rum

Instructions:

  1. Heat barbeque unit to medium high. Slice mango into large pieces and place on grill, flesh-side down. Remove husk from tomatillos and rinse off sticky layer. Cut limes into slices. Place tomatillos and limes in a grilling basket and onto grill.  Grill all fruit for about 7-10 minutes or until fruit is browned and slightly charred. Remove from heat and cool to warm.
  2. Place basil leaves in orange juice. Using a muddler, smash basil leaves. Strain orange juice into a blender or food processor and then add mango, tomatillos and rum. Process mixture until smooth.
  3. Fill popsicle wells and cover with foil.  Cut a tiny hole in the center of each well. Place popsicle stick through the hole. Place in freezer until frozen. To release popsicles, run hot water over outside of mold for 2-3 seconds
poptails

Dirty Pirate Popsicle

 

  • 2 1/2 cups Coke
  • 1/3 cup Captain Morgan Spiced Rum
  • 1/3 cup Kahlua

Instructions:

  1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
  2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of oke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

poptails

Honeydew Cucumber Margarita Popsicle

 

 

Makes five 2-and-1/4-oz. popsicles

1 cup honeydew juice (approximately a whole melon weighing 1lb)
1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
½ cup tequila
1 tablespoon triple sec
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs

Instructions:

1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles best online casino mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup
(You will have more syrup than you need. Save for other cocktail uses.
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed

Instructions:

1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain).

For tonnes more awesome recipes check out Endless Poptails.