I’m making popsicles this weekend…and not just any popsicles…I’m making BOOZY ONES! With the sweltering summer heat, they sound like the perfect way to cool off and have a little fun. Place your pops in Prosecco for a little zing, or make your own concoctions using one of the recipes below. Buy popsicle molds here, join me, and create your own boozy popsicles? Let me know how it goes!

You will need:

– 2 cups of port wine (or any dry fruity variety will work)
– 2 lbs clementine tangerines
– 1 1/2 lb figs
– ¼ cup honey

Instructions:

1. Place wine, clementine tangerines, figs and honey in a food processor or blender and process or blend until pureed, about 1-2 minutes. Pour mixture through a medium strainer.

2. Pour strained 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.

You will need:

– 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 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).

*recipes from Endless Summer

Cheers!