Saturday, May 5, 2012

Poptails- put a little fun in your popsicles!


    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.



Mango Maui Mai Tai


  • 1 ¾ lb of mango (about 2 large mangoes), peeled and cubed
  • ¼ lb pineapple, (about ¼ of a medium size pineapple) peeled and cubed
  • ½ cup limeade
  • 2 oz white rum
  • 2 oz gold rum
  • 1 oz dark rum
Instructions:
1. Place the mango, pineapple and limeade in a food processor or a blender and process until everything is pureed. Add white, gold and dark rum and process for another 20-30 seconds to blend well. 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.

Strawberry Peach Vodka Collins Popsicles

Makes 12 2.5 oz Popsicles
6 oz pureed strawberry (about 10 strawberries)
2 oz peach syrup (recipe follows)
12 oz tonic water
2 oz plus 3 oz vodka (divided use)
Instructions:
1. Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside. ( I used cordial glasses, but any form will work.)
2. Stir peach syrup with tonic water stir to combine. Add vodka and stir to combine.
3. Pour peach and vodka mixture over strawberry mixture and stir to combine.
4. 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.
Peach Syrup
(You will have more syrup than you need. Save for other cocktail uses)
½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar
Instructions:
1. Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed.
2. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.



No comments:

Post a Comment