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!

Old Fashioned Bourbon Cherry Popsicles

I’m a total sucker for a good Old Fashioned, so when I was asked by Billy of Wit & Vinegar to participate in #popsicleweek I knew I had to make a popsicle based on one of my go-to cocktails. My favorite Old Fashioned is from Townhouse in Venice Beach, which is luckily just down the street from our bungalow. If you ever have the chance to go, make sure you ask for George – he makes the best Old Fashioned – trust. He’s been a bartender there for over 10 years which totally speaks for itself.

While cherries aren’t traditionally a huge part of this historical drink aside from being a garnish, it’s one of my favorite fruits. Growing up in Michigan, we would venture north for vacation every summer (aka “going up north” as us Michiganders would say) to the Traverse City area. Cherries are a staple of Michigan’s agriculture and each summer, Traverse City plays host to none other than the National Cherry Festival. Think cherry salsas, jams, pies – literally everything under the moon including a Cherry Queen. C’mon, you had to know that was coming, right? Anyway, I wanted to offset the strong taste of the bourbon with something sweet and since it’s cherry season, I figured, why not?

Old Fashioned Bourbon Cherry Popsicles

* I adapted this recipe from my gal Marissa at Bourbon & Goose. Also, this should make about 10 popsicles with a standard freezer pop maker.

· 3 cups of cherries
· 4 large oranges
· 1 cup bourbon ( I used Bulleit Bourbon which is one of my faves)
· 1 cup of orange simple syrup

Orange Simple Syrup

· 1/3 cup water
· 1/2 cup sugar
· 1/3 cup freshly squeezed orange juice

Put sugar + water in a sauce pan and heat until sugar dissolves completely. Add in the orange juice and stir. Wait for the syrup to cool a bit before using.

Now onto the popsicles!

Pit the cherries, then set aside. Put all ingredients in a food processor or blender and blend until it’s all pureed and relatively smooth. Yes, the puree will be a bit thick! Now, pour the puree into your popsicle mold, then freeze overnight. To release the popsicles, run warm water on the outside of the popsicle molds for a few seconds (or a tad longer if they are being difficult). Note that if you add in extra bourbon, the popsicles won’t freeze solid! Remember, in this case – less is more.

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Be sure to check out all the other amazing recipes from bloggers this week as part of Popsicle Week over here! I can’t wait to try out Autumn’s Salted Bourbon Caramel Pops and Izy’s Green Smoothie Detox Pops – what about you?

*Big thanks to Melanie Abrantes for lending me her handmade wooden cake stands to use in this post! See more of her beautiful work here.

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