Lime And Grapefruit Daiquiri Ice Pops Recipes

LIME AND GRAPEFRUIT DAIQUIRI ICE POPS

Steps:

• Combine lime juice, 3/4 cup sugar, 1/4 cup rum, and 1 1/2 cups water in a pitcher or large measuring glass. Stir to dissolve sugar and pour into half of ice-pop molds, dividing evenly.
• Combine grapefruit juice, remaining 1/2 cup sugar, remaining 1/4 cup rum, and 3/4 cup water in a clean pitcher or large measuring glass. Stir to dissolve sugar and pour into remaining ice-pop molds, dividing evenly.
• Freeze ice pops 1 hour. Insert sticks and freeze until ice pops are solid, at least 4 hours.
• Just before serving, dip molds briefly into hot water to release.
• Ice pops can be made 2 weeks ahead. Keep frozen.

FRESH LIME DAIQUIRI

Steps:

• Combine the rum, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into frosted martini glasses. Serve ice cold.

LIME AND GRAPEFRUIT DAIQUIRI POPS

Steps:

• In a large pitcher or mixing jar, stir ¾ cup lime juice, ¾ cup sugar, ¼ cup rum, and 1 ½ cups water together to combine until sugar is dissolved.
• Pour prepared lime daiquiri mixture evenly into 6 of the ice molds.
• In a clean pitcher or mixing jar, stir 1½ cups grapefruit juice, ½ cup sugar, ¼ cup rum and remaining ¾ cups water together to combine until sugar is dissolved.
• Pour prepared grapefruit daiquiri mix into the 6 remaining ice molds.
• Freeze the 12 ice pops for 1 hour.
• After 1 hour, insert ice pop sticks.
• Freeze for at least another 4 hours until ice pops are solid.
• Dip molds into hot water for a minute or 2, just before serving!

MIXED CITRUS DAIQUIRI (RUM, GRAPEFRUIT, LIME, KUMQUAT) COCKTAIL

Steps:

• Muddle lime and brown sugar in a cocktail shaker. Add grapefruit and kumquat and muddle until lightly crushed and juices are released. Fill cocktail shaker with ice, add rum, and shake vigorously until very cold, about 20 seconds. Pour into an old-fashioned glass or tumbler and serve with two straws.

EARL GREY TEA AND LIME ICE POPS

Steps:

• Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
• Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
• Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
• Run some warm water over the molds to help loosen the ice pops.

GRAPEFRUIT-LIME DAIQUIRI

Steps:

• Equipment:.
• Martini shaker or pint glass.
• Shaking tin.
• Muddler or blunt utensil (like a small rolling pin).
• Strainer.
• Preparation:
• Squeeze fresh juice from lime and pour into martini shaker. Insert 3 slices grapefruit into martini shaker, and muddle with lime juice. Add syrup from canned grapefruit into martini shaker. Add rum and Triple Sec. Fill martini shaker with ice and shake vigorously 10 times. Strain into chilled martini glass being sure to minimize pulp. Garnish with lime wheel.
• Tip: Try substituting white cranberry juice in place of alcohol for a non-alcoholic treat for the kids to enjoy.
• Serving glass: 10-ounce martini glass (chilled).
• Servings: 1.
• Nutritional Information Per Serving:
• Calories: 210 calories (based on 80-proof rum)**.
• *Note: One, 15-ounce can of grapefruit in light syrup makes 6 cocktails.
• **Note: Higher-proof rum contributes more calories; Triple Sec is commonly 48 proof.

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
• Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
• Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
• Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
• Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
• Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
• Enjoy (responsibly)!

CAMPARI AND GRAPEFRUIT ICE POPS

Steps:

• Simmer sugar and water in a small saucepan, stirring, until sugar is dissolved, then cool syrup. Stir in remaining ingredients and pour through a fine sieve into a large glass measuring cup. Pour into molds. Freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.