Much of the US is pretty hot right now, with above average temperatures, and it is going to stay that way for a while. Heat is what you expect this time of year. Snow is not a common occurrence during a North American July; you’d have to go somewhere in the Southern Hemisphere, like Australia, for that. To get some ice cold relief from the heat this 4th of July weekend will take a pool, lake, beach or . . . a frozen treat! This is a food blog, so how about an adult version of that perennial kid favorite, the ice pop? Of course, I’m not talking about the artificially colored, sugar water variety you buy at the grocery store. I’m going for a naturally flavored (& colored!) treat with just a bit of added sugar. Watermelon is a traditional Independence Day food, so using it to flavor & color these ice pops is perfect. The adult part is the tequila added to the mix!
Watermelon Margarita Ice Pops
Watermelon Margarita Ice Pops (adapted from realsimple.com)
Hands-On Time: 15 minutes Freeze Time: 8 hours Serves 8-10
Ingredients:
- 1/3 cup sugar
- 1/3 cup fresh lime juice
- 1 mini seedless watermelon, about 4-5 pounds
- 1/4 cup tequila
- Pinch of cayenne pepper
Directions:
Scoop the fruit from the rind of the watermelon.
A 4-5 pound mini watermelon will yield about 4 1/2 cups of fruit.
Add the watermelon, sugar, lime juice, tequila and cayenne to the blender and puree until it is all smooth.
Into the blender it all goes. Any small white seeds will be ground up by the blender.
Pour the mixture into 10 3-ounce or 8 4-ounce ice pop molds, dividing evenly. Insert ice-pop sticks.
Look for ice pop molds in the outdoor/pool section of stores during the summertime.
Freeze until the pops are firm, at least 8 hours.
Keep cool this summer!
Happy 4th of July! ~Linda
Watermelon Margarita Ice Pops (adapted from realsimple.com)
Hands-On Time: 15 minutes Freeze Time: 8 hours Serves 8-10
Ingredients:
- 1/3 cup sugar
- 1/3 cup fresh lime juice
- 1 mini seedless watermelon, about 4-5 pounds
- 1/4 cup tequila
- Pinch of cayenne pepper
Directions:
Scoop the fruit from the rind of the watermelon. (You should get about 4 1/2 cups from a 4-5 pound melon.) Add the watermelon chunks, sugar, lime juice, tequila and cayenne to the blender and puree until it is all smooth. Pour the mixture into 10 3-ounce or 8 4-ounce ice pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 8 hours.