Watermelon Margarita Popsicles with Tajín

Popsicle-Week-Watermelon-Margarita-Popsicles What’s that you say? It’s Popsicle Week? Okay! I had so much fun participating in Billy from Wit & Vinegar‘s #popsicleweek last year that I decided the only way to make it even better this time around was to make popsicles with a friend. And since I was set on making another boozy pop, I enlisted none other than Marissa from Bourbon & Goose. I’ve been on a huge watermelon juice kick lately so when the folks from  WTRMLN WTR sent over a few bottles of their fresh-pressed watermelon juice, Marissa and thought we would mix two of our summer essentials together – watermelon and margaritas! Oh, and to take it up a notch, we added a little Tajín into the mix – yum is right. Popsicle Week Watermelon Margarita Popsicles 4 Popsicle Week Watermelon Margarita Popsicles 2 One thing I learned last year when making my Old-Fashioned Bourbon Cherry Popsicles is that too much booze is not a good thing when it comes to popsicles – the suckers won’t freeze thoroughly! We did a bit of research around online for some general “booze + juice” ratios and decided to play it safe. Plus, we heard a rumor that out of all liquor, tequila is the hardest to freeze and there’s nothing sadder than when your popsicle falls apart when you take it out of the mold. Anyways, onto the recipe!

Watermelon Margarita with Tajín Popsicles

This should make about 10 popsicles with a standard freezer pop maker.

· 2 cups of watermelon juice
· 1/4 cup of tequila ( we used Sauza Gold )
· 1/4 cup margarita mix ( we used Tres Agaves )
· 1 tbsp Tajín
· 2 tbsp cup fresh lime juice

Combine the watermelon juice, tequila, margarita mix and fresh lime juice together into a carafe ( for easy pouring ) and then sprinkled in a bit of Tajin into the bottom of each mold. Note that the Tajin will spread once you start pouring the liquid in the mold so pour oh so slowly!

Freeze overnight for 24 hours and then you’re ready to party. Olé!

Popsicle-Week-Watermelon-Margarita-Popsicles-5 Popsicle-Week-Watermelon-Margarita-Popsicles-3

*Special thanks to Marissa of Bourbon & Goose for the beautiful photos!

“Give a Cup” for Kale

In celebration of their new line of Single Cups, I’ve been asked by Peet’s Coffee to share something I “Give a Cup” about! I’m actually really into their topic from this past week which is KALE. Each week, you get to weigh in on a different topic and help determine where the next sampling of Peet’s Single Cups will be. Pretty cool, right? Give your own cup each week here to join in on the fun!

Anyway, onto kale. I’ll be perfectly honest – until I moved to California 3+ years ago, kale was not even close to being on my radar. Today, I eat kale in some form nearly every single day. Plus, there’s so many kinds of kale! My favorite is dino kale but I usually eat lots of curly kale since it’s so common. Anyway, some may think it’s a bit hyped up in the food world at the moment, which holds validity. But in the long run I believe kale is here to stay! Here are some reasons why I love this leafy green, including a few favorite ways to eat it.

 + Kale is packed with nutritional benefits including being low in calories and high in fiber. Great for detoxes and is high in antioxidants!

+ Instead of eating potato chips, kale chips are a tasty alternative for those afternoon or late night munchies. Flashback to my recipe I posted back in 2010. Who knew I was at the forefront of a snack trend?

+ I really got into kale caesar salads sometime over the last year. Here is a great recipe from Chef Phoebe Lapine which is pretty much exactly how I make mine (minus mustard). Anyway, I attribute my love of kale caesar salads to my discovery of the one from Four Cafe in Eagle Rock. I went through a phase where I was eating it at least once a week before I finally decided to give it a go in my own kitchen. This is also when I discovered the wonder that is baby kale. Just try it – trust.

+ Kale is a great ingredient for both juices and smoothies! I have a green smoothie at least 3 mornings a week which usually consist of 2 stems of kale leaves, a banana, almond milk and sunflower seed butter. This is a great guide to get you started on all sorts of green smoothies. #yummy

+ I’ve heard from many friends that they don’t like kale because it’s tough and bitter. Want to know a secret? You need to massage your kale before you eat it raw in salads! All you need is some olive oil and salt. Read all about here from the Huffington Post.

*This post has been sponsored by Peet’s Coffee, but all thoughts and opinions are my own. Caesar salad photo borrowed from the yummy blog, Feed Me Pheobe.

Related Posts Plugin for WordPress, Blogger...