19 Ice Pop Recipes Just for Grown-Ups
Not only are frozen cocktail pops tons of fun, they're a lot cheaper than expensive bar drinks. At roughly 6 ounces in size, these homemade treats are also great for portion control and lighter than most desserts. The combination of fruit juices and alcoholic beverages creates a frosty texture supple enough to bite, because the liquor stays soft while the water-based liquid forms hard crystals around it. To make these 19 recipes for boozy ice pops, all that's needed is a freezer-ready mold ($10 on Amazon) and the right ingredients.
This surprising combination creates a frozen treat that is so crisp, tasty, tart, and sweet that it's hard to have just one. Use any kind of riesling from semi-dry to completely dry, keeping in mind that the sweeter a riesling is, the less alcohol it has. To make the ice pops, combine 3 parts grapefruit juice with 2.5 parts riesling and fill in with thinly sliced grapefruit pieces.
These ice pops are as pretty as they are delicious. Serve them at garden parties, birthdays, bachelorettes, or baby showers. To make, combine 1.5 parts rosé wine with 1 part simple syrup, and fill in with diced fresh strawberries. Use any rosé, no matter how sweet.
A classic cocktail that epitomizes summer vacation can be enjoyed frozen on a stick. These tart and refreshing cocktail pops are simple to make and pack a punch. Combine 2 parts lime juice, 2 parts simple syrup, and 1.5 parts rum and fill in with thinly sliced lime.
This adult version of frozen orange juice couldn't be simpler. To make, combine 2 parts orange juice with 1 part vodka. Try not to open the freezer while waiting for the ice pops to set.
Simple to make, spicy mango and tequila pops combine 2.5 parts mango nectar, 1.5 parts tequila, 1 part lime juice, and 1 part habanero simple syrup. If fresh mango is available, throw in some chunks of fruit. To make the pops really spicy, blend a piece of the habanero used to make the simple syrup with the mango nectar.
White Russians taste like melted ice cream, making them an ideal candidate for frozen treats. Just be careful not to overindulge, as the sweet, creamy flavor can make the alcohol seem to pack less of a wallop than it really does. These decadent pops developed by Rachael Ray are best enjoyed as single servings after dinner.
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