Summer Boozie Pops

Remember the time I accidentally made the boozicle by putting a half-consumed glass of bourbon and water into the freezer and then forgetting about it? Well, wouldn’tcha know it…some people do this kind of thing on purpose. One such person is my former student, Jennifer Wood. With summer y-cumin’ in, Jennifer contributes this great set of recipes for grown-up hot-weather treats.

Artisan Ice Pops: A Cool Twist on Cocktails

Popsicles aren’t just for kids anymore. Adults are getting in on this childhood staple by turning a nostalgic treat into a grown-up concoction. The popsicle has evolved from just the everyday frozen juice pop and has taken on a new life full of fresh flavor and innovative ideas. Inspired by the paleta, a Mexican ice pop usually sold from street carts, artisan ice pops come in all kinds of flavor combinations, from the frozen ginger cherry cosmo to orange blossom delights. With their impressive presentation, artisan ice pops are the hottest cool trend in outdoor entertaining.

Ingredient choices for ice pops are not only endless and easy, they allow you to create an edible work of art in hours. Mint, cilantro, cucumber and figs are just a few of the unique ingredients that make these perfectly proportioned delights an absolute hit.

Harvest the flavorful makings from farmer’s markets, grocery stores and even your own garden. Ice pop molds and sticks can be found online or at a discount retailer, but Dixie cups work just as well and give the pops a fun shape. You can make artisan ice pops a day ahead, leaving plenty of time to enjoy the party; just remember to plan to free up enough freezer space.

Frozen Ginger Cherry Cosmo

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops

You need:

2 3/4 cups 100 percent cherry juice
1 1/2 ounces SKYY Infusions Ginger Vodka
Juice of 1 small lime
6 pitted fresh cherries

1. Combine cherry juice, vodka and lime juice in a large measuring glass with a pour spout. Place a cherry in each ice pop mold.

2. Pour juice mixture into molds. Place lids on molds or insert wooden ice pop sticks and freeze for 3 hours or until frozen.

Tip: Don’t overdo the liquor or you run the risk of the pop not freezing

Lime Mint Mojitos

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops

You need:

1 1/2 cups fresh lime juice (Note: I used 8 limes)
2 1/2 cups club soda
1/3 cup fresh mint leaves
1 lemon, peeled and cut into wedges
3 limes, peeled and cut into wedges
1 1/2 cups sugar
4 tablespoons light rum

1. Pour the lime juice, club soda, and 1 cup water into a pitcher and let sit for 5 minutes.

2. Add the mint, lemon and lime wedges, sugar, and rum to the pitcher. Mash all of the ingredients together with a muddler or a wooden spoon.

3. Pour into pop molds, being sure to distribute the fruits and mint evenly among the molds. Insert the sticks. Freeze for at least 12 hours. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.

Tip: Be generous with herbs, spices, and sweeteners, because freezing can dull flavors in the pops.

Watermelon Margarita Pops

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops

You need:

5 cups chopped seedless watermelon (1 1/4 pounds)
2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup silver tequila

1. Purée all ingredients in a blender until smooth,

2. Strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids.

3. Skim off any foam, and then pour into molds. Freeze 30 minutes. Insert sticks, and then freeze until firm, about 24 hours.

Tip: During the months when fruits are in season, collect the juices and freeze them for use later

Orange Blossom Delights

Makes 15 to 30 pops depending on size of small cup or ice pop form used

You need:

4 8-oz containers of greek full fat plain yogurt
1 12-oz can frozen orange juice concentrate
1 Tablespoon vanilla extract
4 Tablespoons of Orange Blossom honey
Zest of 1 medium orange

1. Blend all the ingredients together in a pitcher

2. Place mixture into small Dixie cups or small ice pop mold

3. Freeze for 1 hour and insert wooden sticks. Freeze again until solid.

Tip: Freeze a cake pedestal to display your beautiful pops or stick pops in a decorative bucket full of ice