Lemon Drop Fruit Wedge Jelly Shots
Courtesy of Not Martha
2-3 lemons (for serving) 2 oz fresh lemon juice 2 oz water 5-6 Tbsp sugar 1 package Knox gelatin 3 oz vodka Cut lemons in half; scoop out the pulp. Rinse out halves and dab dry. Place halves in a muffin tin, using crumpled tin foil to hold them up. Combine lemon juice, water and sugar in a small saucepan. Sprinkle gelatin over the top and let bloom for about a minute. Stir over low heat until gelatin has dissolved, about six minutes. Stir in vodka and pour into prepared lemon halves. Chill overnight. |
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Kahlua and Cream Push-Up Pops
Courtesy of Grin and Bake It
Per push-up pop (estimates): ¾ cup vanilla ice cream (softened) ¼ cup fudge sauce 2 Tbsp caramel sauce ½ Skor Bar (crumbled) 1 Tbsp Kahlua Put a spoonful of ice cream in bottom of push-up pop holder. Freeze for fifteen minutes. Add a spoonful of fudge sauce. Freeze until firm. Add another spoonful of ice cream, a caramel layer, and another spoonful of ice cream. Poke holes into ice cream layers with toothpick. Add a small spoonful of Kahlua (it will seep down). Top with fudge sauce and Skor pieces. Freeze until ready to serve. |
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Margarita Popsicles
Courtesy of Confections of a Foodie Bride
½ cup sugar 1 cup water 1 cup fresh-squeezed lime juice ¼ cup silver tequila ¼ cup orange liqueur 12 3 oz. disposable paper cups + popsicle sticks Heat water and sugar in small saucepan until sugar is dissolved. Let cool. Pour into pitcher with lime juice, tequila, and orange liqueur. Pour 5 Tbsp of margarita into each cup. Freeze for 2 hours, then insert popsicle sticks. Freeze overnight. |
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White Sangria Popsicles
Courtesy of Confections of a Foodie Bride
1 bottle dry white wine ½ cup simple syrup ½ cup orange liqueur 2 lemons 2 cups chopped fruit (recommended: strawberries, green apples, peaches and blackberries) Combine wine, syrup, and orange liqueur. Juice 1 lemon into mixture. Slice other lemon thinly and halve the slices. Add in remaining fruit. Pour into 3-ounce paper cups and freeze for 2 hours. Insert popsicle sticks and freeze until solid. Yields 24. |
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Strawberry Peach Vodka Collins PopsiclesCourtesy of Bakers Royale6 oz pureed strawberry (about 10 strawberries) 2 oz peach syrup (recipe follows) 12 oz tonic water 2 oz plus 3 oz vodka (divided use) Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form; set aside. Combine peach syrup with tonic water; add vodka. Pour peach and vodka mixture over strawberry mixture and stir to combine. Freeze for 2 hours, then insert popsicle stick. Freeze overnight. Peach Syrup ½ cup sliced peaches (about 4 medium size peaches) 1 cup water 1 cups sugar Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes. |
