Cherry Amaretto Pops
- 1 can (13.5 oz) full fat coconut milk
- 2/3 cup sugar
- 1/8 tsp salt
- 1 1/2 Tbsp Amaretto
2-3 drops pure almond extract
- 2 cups Bing cherries, pitted and quartered
- 2 Tbsp sugar
- 1 Tbsp Amaretto
- For the Amaretto mixture, whisk together coconut milk, sugar, salt, Amaretto, and almond extract in a medium bowl. Chill mixture for 2 hours in the refrigerator.
- For the cherry mixture, combine cherries, sugar, and Amaretto in a medium bowl. Let stand 15 minutes, tossing occasionally. Place cherries and their juices in a heavy saucepan over medium heat; cook for 10 minutes, stirring frequently, until cherries have softened. Pour mixture into a food processor and let cool to room temperature. Process until almost smooth, leaving some texture.
- Fill popsicle molds with alternating layers; swirl together with a metal skewer. Freeze for 90 minutes, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.
- 1 cup water
- 3/4 cup sugar
- 1 cup fresh squeezed lemon juice
- 2/3 cup Limoncello
- Zest of 2 lemons
- Pinch of salt
- 10-12 large mint leaves
- Heat the water and sugar on the stovetop (or in the microwave) until the sugar dissolves. Then pour it into a pitcher along with the lemon juice, Limoncello, lemon zest, and salt. Stir well.
- Pour the Limoncello mixture into 10-12 popsicle molds. Then slide one large mint leaf down into each popsicle mold. Place the lid on the mold trays, and slide popsicle sticks down into the lid slots.
- Freeze for 4+ hours until solid. Then flip the molds over and run under warm water to release the popsicles.
Recipe Adapted from www.aspicyperspective.com
Iced tea Sangria Pops
1 cup unsweetened brewed ice tea
1 cup white wine
1/2 - 1 cup simple syrup (depending on how sweet you want your popsicles)
1 cup of chopped fresh fruit (I used mangoes, peaches, lychee, strawberries, raspberries)
To make your own simple syrup, boil 1 cup water with 1 cup granulated white sugar until sugar is dissolved. then let syrup cool a little before adding in to tea/wine mixture.
1. Blend wine, iced tea and simple syrup. Pour into ice pop molds, filling 2/3 full. Add in a variety of chopped fruit to each mold until they are full. Use the popsicle sticks to push the fruit down and spread out across the ice pop molds. Freeze overnight to set. Because of the alcohol, the popsicles do melt fairly fast, so eat right away after removing them from the freezer.
recipe adapted from kirbiecravings.com
Rum and Coke Ice Pops
- 2 cups Coke
- 1/3 Cup Rum (use rum of your choice)
- Let the Coke go flat before using so there are no air bubbles in the pops (It will not effect the taste).
- Add the Coke and rum to a pitcher. Stir to mix well.
- Using a funnel, pour the mixture into your Popsicle maker and freeze overnight.