Food Geek Friday: Poptails

So what's a poptail, you ask? That would be an adult popsicle. Popsicle with booze. Alcoholic ice pop. Whatever you want to call it, just make sure you make some. They're a fantastic way to beat the summer heat and use fresh summer fruit. I recently spent some time researching and experimenting in the kitchen for an adult popsicle story in the July issue of 360 West Magazine. Following is my recipe that made the story (and cover!) and an extra two variations that are special just for you. All of these make 4 popsicles in the 3 ounce molds.

Peach Bellini Popsicle

Ingredients

  • 1 cup peach puree
  • ½ cup prosecco

Directions

  1. Carefully stir prosecco and puree in a measuring cup or other bowl with a spout.
  2. Pour mixture into molds. After 1 ½ - 2 hours, place popsicle stick into the center of each mold. Continue freezing until solid, approximately 6 hours. To release popsicles, run molds under warm water for a few seconds.

For puree: Blend approximately 8 peaches (peeled, pitted and chopped) with juice from half a lemon until smooth. Add sugar if necessary. (My peaches came from the farmers market so it wasn't.)

Peach and Sweet Tea Vodka Popsicle

Ingredients

  • 1 ½ cups peach puree
  • 6 Tbs sweet tea vodka

Directions

  1. Combine puree with sweet tea vodka in a measuring cup or other bowl with a spout.
  2. Pour mixture into molds. After 1 ½ - 2 hours, place popsicle stick into the center of each mold. Continue freezing until solid, approximately 6 hours. To release popsicles, run molds under warm water for a few seconds.

For puree: Follow directions above using approximately 12 peaches.

Blueberry Champagne Popsicle

Ingredients

  • 1 cup blueberry puree
  • ½ cup prosecco or other sparkling wine

Directions

  1. Carefully stir sparkling wine and puree in a measuring cup or other bowl with a spout.
  2. Pour mixture into molds. After 1 ½ - 2 hours, place popsicle stick into the center of each mold. Continue freezing until solid, approximately 6 hours. To release popsicles, run molds under warm water for a few seconds.

For puree: Blend approximately 1 pint of blueberries until smooth. Add sugar if necessary. (Again, market blueberries so it wasn't.) Strain through a fine mesh strainer to remove seeds.

Note - use wooden popsicle sticks rather than the plastic sticks that come with the molds. The plastic sticks came out of every single popsicle I made. It wasn't until I switched to the wooden that I could successfully unmold my pops. If you don't have molds, don't worry about it. You can use Dixie cups or even shot glasses. Smaller pops are perfect for entertaining.

Enjoy!