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Alejandra Ramoshost of “The Great American Recipe,” stops by TODAY’S Kitchen to share some of her go-to cocktail recipes in easy-to-savore popsicles. She shows us how to make Dirty Shirley Popsicles, Mango Popsicles, and Chocolate Popsicles. the margarita and bourbon peach pie popsicles — including her top tips for making the best alcoholic frozen treats.
5 Important Tips for Popsicles
- When making drizzled popsicles, it’s very important to stick to the recipe and resist the urge (yes very tempting!) to add more alcohol because alcohol doesn’t freeze, and you’ll end up with a very melting cocktail in an ice lolly. mold.
- A good ratio to keep in mind is 1 part alcohol and 5 parts non-alcohol, which is less than in a typical cocktail – you shouldn’t just try freezing your favorite drinks unmodified (if you want increase the alcohol, you can always dip the ice in a glass of rose or champagne! Or just pour yourself a glass!).
- Sugar also keeps things from freezing, so it’s important to have unsweetened elements in a cocktail (like water, fresh juices, dairy, etc.)
- If you have trouble releasing the popsicles from the molds, soak the bottom in warm water for a few seconds.
- If you don’t have popsicle molds, use paper cups or popsicle molds.
Nathan Congleton / TODAY
An icy chilled version of everyone’s new favorite summer cocktail – the vodka-enriched Shirley Temple.
Nathan Congleton / TODAY
The ultimate sweet summer cocktail – on a stick. Just add fries and salsa!
Nathan Congleton / TODAY
Bourbon and peach make a perfect pair, especially in this refreshing summer treat.
If you like these alcoholic frozen treats, you should also try these:
Nathan Congleton / TODAY
