STRAWBERRY MARGARITA ICE POPS
Provided by Tyler Florence
Time 4h10m
Yield 8 ice pops
Number Of Ingredients 7
Steps:
- In a blender add the lime juice, water, triple sec, tequila, and sugar; blend until the sugar has dissolved. Set aside 8 strawberry quarters and put the remainder into the blender; blend until the strawberries are pureed. Skewer a piece of the reserved strawberries onto the end of each ice pop stick. Pour the margarita into the ice pop molds, insert the skewered sticks, and freeze at least 4 hours or overnight.
- Unmold the ice pops and serve.
STRAWBERRY MARGARITA ICE POPS
If pressed for an answer, strawberries would be my favorite fruit, and I'd almost always choose a boozy beverage made with strawberry over, well...anything else. I'm also a huge tequila lover, which makes these pops a no brainer. Studded with lime slices and strawberries, these pops are the most refreshing thing ever on a hot sunny day. You know, this is one of those times when being a grownup is really awesome.
Provided by Jessica Merchant
Categories dessert
Time 6h20m
Yield 10 ice pops
Number Of Ingredients 8
Steps:
- To make the fresh strawberry puree, puree the strawberries in a blender or food processor with a few tablespoons of water. Pour through a fine-mesh sieve and press with a spoon to release all the juice.
- Combine the sugar and 1 cup of the strawberry puree in a saucepan over medium heat. Bring to a simmer, whisking so the sugar dissolves. Simmer for 1 to 2 minutes, then turn off the heat. Stir in the fruit punch, lime juice, tequila and Grand Marnier.
- Fill each ice-pop mold with a lime slice. Pour the strawberry mixture over top. Freeze according to your ice-pop maker's directions, for at least 4 to 6 hours. Serve with a sprinkle of sea salt.
STRAWBERRY MARGARITA ICE POPS
Categories Tequila Fruit Dessert Freeze/Chill Cocktail Party Picnic Strawberry Lime Summer Vegan Gourmet
Yield Makes 8 (1/3-cup) ice pops
Number Of Ingredients 6
Steps:
- Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks.
- Freeze at least 24 hours.
STRAWBERRY MOJITO ICE POPS
Provided by Food Network
Categories dessert
Time 5h15m
Yield 18 (3-ounce) pops
Number Of Ingredients 6
Steps:
- Cut 6 cups strawberries in half, then slice the remaining 1 cup strawberries. Divide the sliced strawberries among 18 (3-ounce) pop molds. Set the halved strawberries aside.
- In a blender, combine the remaining strawberries and mint leaves, agave, lime juice, and rum, if using. With the motor running, gradually add the seltzer water and blend until the mixture becomes smooth enough to pour.
- Divide the mixture among the prepared molds and top with the remaining 1/4 cup mint. Add the ice pop sticks to the molds. Freeze 4 to 6 hours or until solid.
STRAWBERRY MARGARITA ICE POPS
I saw this recipe on The View in a segment called "Spike It". This is a great idea to bring to outdoor gatherings such as 4th of July. Becareful of the kiddies since this does contain alcohol. Cook time is freeze time. Recipe provided courtesy of Tyler Florence
Provided by Djinni
Categories Beverages
Time 12h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine lime juice, water, triple sec, tequila and sugar in a blender and blend until sugar is disolved.
- Set aside two strawberries and cut into quaters.
- Place the rest of the strawberries into the blender and combine until pureed ( or less if you prefer straberry pieces ).
- Place one quater of a strawberry ( set aside in step 2 ) and place it on the end of the popsicle stick.
- Pour the blended mix into each of the popsicle molds.
- Finally add the popsicle sticks to the molds.
- Freeze overnight.
- Unmold the popsicles and serve.
Nutrition Facts : Calories 70.3, Fat 0.2, Sodium 1.4, Carbohydrate 18.5, Fiber 1, Sugar 15.1, Protein 0.4
STRAWBERRY SHORTCAKE ICE POPS
This DIY version of strawberry shortcake is a nostalgic ice cream truck classic that will take you right back to childhood. A simple no-churn strawberry ice cream base is frozen in ice pop molds and coated in a mixture of crushed vanilla cookies and freeze-dried strawberries for a crunchy, vibrant red-and-white-speckled crust. It's everything you love about the store-bought version reimagined in a simple, refreshing summertime treat you can make right in your own kitchen.
Provided by Food Network
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
- Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
- Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
- About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
- Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.
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- Rinse and drain the strawberries in a colander. Remove the green leaves and hull using a paring knife. Place in a blender or food processor along with 1-2 tablespoons of water and process until smooth.
- Combine the sugar and strawberry puree in a small saucepan over medium heat. Bring to a simmer, and stir until the sugar is dissolved, which should take 1-2 minutes.
- Fill each mold with the mixture and freeze for at least six hours. To remove the ice pops from the mold, dip the mold in warm water for about 10 seconds.
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