All of the popsicles were beautiful, but I was especially drawn to the tequila sunrise popsicles by Real Food by Dad. How pretty are those?! They just scream summer.
What follows is my version of tequila sunrise popsicles and my first ever professional video! I think both turned out very well - they really do taste just like the drink! :D
Step 1: Ingredients + tools
- 1 pound fresh/frozen pineapple
- 2 cups pineapple juice
- 1/2 cup tequila (original recipe called for 3/4 cup)
- 1 tsp grenadine for each popsicle
- popsicle molds
This recipe makes loads of popsicles! (Or just can just drink the extra. I'm a genius. I just realized that.)
Step 2: Blend, pour and freeze!
This is super easy. :D
- Put the pineapple in a blender and pulse until it's pureed and only slightly chunky.
- Add in the tequila and pineapple juice and pulse a couple more times until it's well blended.
- Pour into the popsicle molds. (I transferred the mix to a measuring cup so I made less of a mess!)
- Add one teaspoon of grenadine to each popsicle mold.
- Add sticks and freeze overnight!
The grenadine will sink to the bottoms of the molds - so don't mix it up!
Step 3: Additional notes
^^ Look at the super cute Zoku popsicles! They look like little suns.
The original recipe called for 3/4 cup tequila, which gave a really strong flavor and a more loose consistency to the popsicles, even after freezing overnight. They just thawed a little too quickly.
Adjusting the tequila content down a bit allows for popsicles that stay frozen for longer. :D
However, I think freezing the mix in a big batch and treating it like a sorbet would work wonderfully if you wanted to use more tequila. :D
See this post over freezer sorbet for more info.