Boozy Watermelon Kiwi Ice Pops Recipes
BOOZY WATERMELON-KIWI ICE POPS
Ice pops are the ultimate summer treat, but these are for adults only. They're a little fruity, a little boozy, and simply fun. Serve up some ice pops at your next cookout or pool party, and just watch the smiles.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 6
Steps:
- Combine tequila, orange zest, orange juice, sugar, and lime juice in a shallow 9x13-inch dish. Stir in diced watermelon and refrigerate for 2 hours, stirring occasionally.
- Remove watermelon mixture from the refrigerator and pour into a blender or food processor; process until pureed. Pour into ice pop molds, drop in a kiwi slice, and freeze until firm, 3 hours or overnight.
Nutrition Facts : Calories 34 calories, Carbohydrate 5.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 4.6 g
KIWI ICE POPS
These easy-to-prepare sweet treats, made with fresh kiwis, are delightful for outdoor entertaining. This recipe is adapted from the Everyday Food Summer 2011 special issue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 2
Steps:
- In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in puree. Transfer to ice-pop molds and freeze according to manufacturer's directions.
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- In a small saucepan over medium heat, bring the sugar and ¾ cup water to a simmer, stirring continuously until the sugar has dissolved. Remove from the heat.
- In a blender or the bowl of a food processor, puree the watermelon with two-thirds of the simple syrup until smooth.
- Place 12 small paper cups on a baking sheet. Divide the watermelon mixture among the cups, filling three-quarters of each one. Insert wooden ice pop sticks and freeze until solid, at least 2 hours.
- In a blender or the bowl of a food processor, puree the kiwi with the remaining simple syrup until smooth. Divide the mixture among the cups, filling to just under the edge of each cup. Freeze until solid, at least 1 hour. Store in the freezer for up to two weeks.
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- In a blender combine the first 5 ingredients (through sugar). Cover and blend until smooth. Skim off any foam and stir in blueberries, if desired. Stand paper cones in mason jars or in glasses. Divide mixture among paper cones. Cover tops of paper cones with foil. Cut a slit in the center of the foil on each cone; insert a wooden stick through each slit, about halfway into the mixture. Freeze for 2 hours or until nearly firm.
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