I’ll blame my sister in law for this.
And by blame her I mean, thank her beautiful food and drink lovin’ heart (which she is putting behind this creative and cool food collective).
She was visiting recently and we were discussing food and drink. Because that makes up 91% of our visit. Talking about it, making it, eating it, drinking it, rinse and repeat. Leah knows food and drink like I know my way in the dark to the chocolate covered coffee beans. She brought up something she was reading about…..cocktail popsicles.
SHUT! THE! FRONT! DOOR!
I think an audible squeal left my mouth.
I mean one of the best inventions to date is food on a stick (kabobs, corn dogs, roasted marshmallows, dilly bars) but now…..BOOZE ON A STICK! In a delicious summery refreshing form?! I can’t even.
[Tweet “BOOZE ON A STICK! In a delicious summery refreshing form?! I can’t even.”]
So we made these creamy margarita popsicles and I told everyone I saw that day about them.
Then the next day I made these…..
Sweet Tea Bourbon Popsicles
4 cups Tea, Brew and chill *You could use any tea…white peach tea, raspberry tea, even use bottled iced tea if you are short on time
1/2 cup Sugar
2 Lemons, Juice and zest
1 Lime, Juice and zest
1 1/2 tbsp Orange Juice
1/2 to 3/4 cup Bourbon *amount can vary by preference but too much and it won’t freeze
1 Lemon, sliced into 6 rounds
1 Lime, sliced into 6 rounds
- Mix all the ingredients, except for the sliced lemons and limes, in a big pitcher. Stop and taste to adjust sweetness and juices to your liking.
- Pour the mixture into 5oz dixie cups, fill to just over 3/4 full (*I scooped the cup into the pitcher to fill up the cup, wiped it off and then placed it in a muffin tray to keep it steady)
- Poke a popsicle stick through a lemon or lime slice and place it in the dixie cup, floating gently on top of the sweet tea mix
- Freeze for about 6 hours
- To serve you can peel the cup away, or twist and pull gently. Either way, treat her like a lady and take your time.
Recipe makes 12 (in 5oz cups). If you happen to have any leftover mixture, you can add it to a pitcher with all the citrus peels and stick it in the fridge to enjoy while you wait for the popsicles to freezer. Cause apparently six hours is like forever.
Ideas to bling out your Sweet Tea Bourbon Popsicles
- Use sugared limes and lemons for the bases
- Freeze a layer of lime sorbet in the middle
- When serving, top with a sprinkle of sugared lime zests
- Write little messages on the end of the stick and freeze that end inside the popsicle
If you invite us to a BBQ this summer the odds are heavy in favour of us making these to bring along. For one, you can make them ahead of time. You can make them in large batches and have on hand, which lazy moms like me are fond of. But don’t forget to make some virgin ones for the ninos and mark them well, or your kids will be asking you every 4 minutes for a popsicle for themselves (…..true story).
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