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4 Boozy Popsicles To Help You Cool Down

July 12, 2017

Living in South Florida, there always seems to be a heat wave. And there’s no better way to beat the heat than with an ice cold popsicle, right? Wrong! Natalie Jacob showed thirsty readers how to make gin and tonic popsicles over on A Beautiful Mess, and it suddenly feels like it’s 50 degrees outside. Take a look at these refreshing frozen treats we found, and give them a try at home (if you’re over 21 of course)! And we see you trying to add in an extra shot—but just remember that alcohol doesn’t freeze, so less is more in this case!


Gin + Tonic Popsicles

6 oz. gin
1/2 cup fresh lime juice
3 cups tonic water
cucumber slices for garnish
popsicle mold
popsicle sticks
Makes 10 popsicles

Juice your limes and add to a large bowl with the gin and tonic water. Natalie suggests a London dry-style gin (or something citrusy and floral) and Fever-Tree tonic water because of its clean, fresh and aromatic flavor. Stir the liquids together and pour them into the popsicle mold, leaving enough room to add the cucumbers. Cover and insert popsicle sticks. You can freeze for at least 6 hours, but if you can hold out until the next day, Natalie would leave them in the freezer overnight.
Recipe and Images via Natalie Jacob via A Beautiful Mess

Gin and Tonic_A Beautiful Mess


Watermelon Mojito Pops

3/4 cup sugar
2 lbs. triangular seedless watermelon slices, rinds removed (slicing instructions below)
1 cup white rum
1/3 cup fresh lime juice
1/2 tsp mint extract (or more to taste)
Fresh mint and crushed ice for garnish (optional)
Makes about 10 popsicles

In a small saucepan, combine sugar and 3/4 cup of water. Bring to a boil, whisking constantly, till the sugar is dissolved (about 3 minutes). Remove from heat and allow to cool completely. This is your simple syrup. (Note: if your watermelon is not very ripe/sweet or you prefer a sweeter pop, you can make your simple syrup with 1 cup of sugar and 1 cup of water.) To create triangular watermelon slices, choose a small, ripe, seedless watermelon. Cut the two tip ends off of the watermelon to flatten them. Stand the watermelon on one flat end so the other flat end is facing upward. Slice the watermelon lengthwise to create two long halves of melon. Slice each half lengthwise to create four equal quarters of melon. Take a quarter and slice it into triangles 1-inch thick. Use a small paring knife to cut the rind off of each triangle of melon. Weigh the slices until you have about 2 lbs of melon (about 10 triangles). Place the slices into a 9x13 dish in one layer. In a mixing bowl, whisk together the simple syrup, rum, lime juice, and mint extract. Pour the mojito mixture over the top of the watermelon slices. Let the fruit soak in the liquid at room temperature for 20 minutes. Take the melon slices out of the liquid and stick a wooden popsicle stick into the base of each one. Place the watermelon pops onto a foil-lined baking sheet. Freeze for at least 1 hour. Serve pops on a bed of crushed ice to keep them cold. Garnish the ice with fresh mint.
Recipe and images via Tori Avey

Watermelon Mojito Pops Alternate_Tori Avey


Pina Colada Popsicles

150ml freshly squeezed pineapple juice
115g sugar
1 lime, zest and juice
400ml (1 tin) coconut milk
3T white rum (optional)
Makes 6-8 popsicles

Heat the pineapple juice and sugar in a small pot until the sugar has dissolved. Remove from heat and allow to cool. Finely grate the zest of the lime and squeeze the juice, adding this, along with the coconut milk, to the pineapple juice and sugar mix. Once cool, pour the mixture into a jug and then pour this into popsicle molds. Freeze these for an hour to partially firm up. Insert the sticks into the middle and return to the freezer to fully harden.
Recipe and images via Drizzle & Dip’s sponsored post with Breville South Africa

Pina Colada Popsicles_Drizzle and Dip


The Papaya Breeze Poptail

1 medium, ripe papaya
Rosé wine or white wine of your choice
Makes 10 popsicles

Peel the papaya, and cut it in half lengthwise. Scoop out all the seeds and give it a rough chop. Puree the fruit in a blender or food processor. Mix about 1 1/2 cups puree with an equal amount of rosé and stir well to combine. Pour the mixture into your popsicle mold. Cover the top of the mold with foil and insert a popsicle stick into the center of each one. Freeze until solid for about 4-5 hours or overnight.
Recipes and images via The View from Great Island

Papaya Breeze Poptail

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