Beach Umbrella Pops Recipes

BEST BEACH DRINKS (BAHAMA MAMA & MORE!)

Steps:

• Add the grenadine to the bottom of a highball or hurricane glass. Blend the dark rum, coconut rum, lime juice, pineapple juice, and ice in a blender until a slushy texture forms. Pour the blended mix slowly over the grenadine. Garnish with pineapple or lime wedges.
• Add ice to a glass (you can also use crushed ice). Pour in the dark rum, coconut rum, lime juice, and pineapple juice, and stir gently. Pour the grenadine into center of the drink and it will sink to the bottom.
• Blend ½ cup dark rum, ½ cup coconut rum, ¼ cup lime juice, 1 ½ cups pineapple juice and 4 cups ice in a blender until a slushy texture forms. Place 1 tablespoon grenadine in each cup, and pour in the blended mixture.

BEACH UMBRELLA POPS

Steps:

• Use a 3/8- or 7/16-inch melon baller to scoop out about 4 dozen cantaloupe and 4 dozen honeydew-melon balls. Transfer to a small bowl; set aside.
• Pour 1 to 2 tablespoons of either type of lemonade into each 3-ounce mold. Arrange 3 melon balls in the lemonade in the bottom of each mold.
• Freeze molds until the lemonade begins to set, about 15 minutes. Add 5 melon balls to each mold. Insert a wooden pop stick into each pop, then pour remainder of lemonade evenly into each mold. Freeze until firm, at least 1 hour. Pour in 1 tablespoon contrasting color of lemonade to form the stripe at the base of the umbrella when unmolded. Pops will keep, frozen in their molds, for at least 3 weeks.

HOMEMADE YELLOW OR PINK LEMONADE

Steps:

• Strain lemon juice into a pitcher and mix with sugar; stir until sugar dissolves. Add water; stir again until well combined. For pink lemonade, stir in cranberry juice.