POPSICLES! Sorry, I had to get that out. You see, I’ve been pretty pumped to share these pops with you for a while now.
Ever since Billy invited me to make them, that is. Why did I have to be invited to make popsicles? I didn’t. I was probably going to make them on my own at some point anyway. But now I have a reason to make them other than the fact that I love putting cocktails and yogurts and fizzy lifting drinks in molds and freezing them and then eating them that reason is called Popsicle Week. Or #popsicleweek, for all you hipster folk who put hashtags in everyday writing (and me. I guess I do that, too).
That’s right. Twenty-six bloggers including yours truly are sharing popsicle recipes this week because… well, really, do you need a reason for popsicles? Because it’s summer (YES IT STILL IS) and we all love popsicles. And if we don’t? Well, you can come back later this week because I will have a non-popsicle recipe to share with you then (or maybe not. I might just make popsicles from here on out. #jokes).
Anywho, let’s talk Paloma pops!
Have you ever had a Paloma? It’s a grapefruit soda-based tequila cocktail and it is AMAZING. It basically tastes like a grapefruit margarita, which basically tastes like a very citrus-y margarita, which basically tastes like the most unbelievably delicious margarita you’ve ever had in all your days. And this girl is picky about her margaritas (ain’t nobody got time for that frozen, out-of-the-bag business). And because I love popsicles as much as I love margaritas, bing-bang-boom, Paloma pops. To make a long story short.
Here’s the situation: There’s grapefruit juice in there mixed with lime juice and simple syrup, as well as tequila and a pinch of sea salt. You mix it all together, pour it into the popsicle molds, let it freeze for 12 hours (I know, torture) and in the morning, you have breakfast! No, I’m totally kidding. But at least now you’ve got snack time/dessert time/popsicle time planned for the day.
But if you really want to make these for breakfast and/or tequila isn’t your thing, you can replace the hooch with water or even club soda. Just saying. I want to make sure everyone can have these Paloma popsicles in their lives, because you guys, they’re so good. And because bing-bang-boom, it’s Popsicle Week.
A Girl Versus Dough original
Yields: 10 to 12 popsicles
1/2 cup granulated sugar
1/2 cup water
2 1/2 cups grapefruit juice (from about 4 large grapefruit, if using fresh-squeezed juice)
1/2 cup lime juice
1/3 cup tequila
Pinch sea salt
In a small saucepan over medium heat, stir sugar into water until dissolved into a simple syrup. Set aside to cool.
In a large bowl or pitcher, combine grapefruit juice, lime juice, tequila and sea salt; add simple syrup and stir. Pour carefully into popsicle molds. Freeze 1 hour before inserting popsicle sticks into molds. Freeze 12 hours total before serving (less if you swap tequila for water or club soda).
Yay for pop week! I am psyched about all recipe I can use when summer hits in Aus!
Boozy pops? yes please, This must make it to every summer party I go this year.
Tequila frozen on a stick is totally ok for breakfast.. really… 🙂
TOTALLY digging these! What a fun recipe!!
I’ll have a dozen. thanks.
I say with the grapefruit juice, these are TOTALLY breakfast worthy. No doubt about it! Oh man I am SO excited for popsicle week! I need more sweet icy treat inspiration (always).
Oh my goodness, these sound fantastic! I already love grapefruit juice, but then you make it into popsicles and add tequila…heaven!
Popsicle week?? So fun!!
These are so amazing looking. I love your photos!
Popsicle week….this is gonna be bad [good bad!]
This popsicle week is going to be great, I love them!! These look fantastic, I don’t usually have alcohol, but I never say no to fancy cocktails… and if they’re in popsicle form, you bet I’ll want one! 🙂
Belinda — Yes! Keep this in mind for when summer comes your way — you’ll love it. 🙂
Erika — AMEN. You know I thought about it. 😉
Katrina — Thank you, dear!
Cindy — You got it, girl.
Joanne — Right? I mean it’s basically a frozen mimosa. 😉
Cookin Canuck — Thank you, Dara! 🙂