Recipe: Spiked Ice Pops!

It’s hard to beat the heat sometimes — so much so that even your run of the mill frozen treats may not be enough to combat that humidity. But you know what can? Spiked frozen treats! As a throwback to a childhood favorite, we’ve taken the traditional “Fla-Vor-Ice” freezer pops and made them “more adult,” complete with bourbon and tequila. Rather than dealing with sticks and molds, we like how easy the plastic ice pop bags are to fill and seal (think ziplock tops). And, believe it or not, it turns out there is a whole world of ice pop custom koozie-like sleeves if you really want to get fancy!

Try our two recipes below, sure to hit the spot no matter how high those temps get.

Blackberry Balsamic Bourbon Pops

Yield 10-12 pops

  • 3 c fresh or frozen blackberries
  • 2 c simple syrup
  • ¼ c lemon juice
  • 1 bunch fresh basil, rough chopped
  • ½ c bourbon
  • 2 Tbsp balsamic vinegar

Combine blackberries, simple syrup and lemon juice in saucepan and simmer. Remove from heat. Add fresh basil and bourbon and let mixture steep for at least one hour (overnight is ideal). Blend in blender or food processor and strain with fine mesh strainer. Add balsamic vinegar to strained liquid and mix well. Pour into ice pop sleeves and seal. Freeze.


Blood Orange Jalapeno Margarita Pops

Yield 10-12 pops

  • 2 ½ c blood orange puree
  • 1 ½ c simple syrup
  • 1 bunch mint, rough chopped
  • 1 Tbsp fresh ginger, minced
  • ½ jalapeño pepper, seeded & chopped
  • 1/2 c tequila

Using a whisk, combine blood orange puree and simple syrup in a bowl. Add mint, ginger, jalapeño and tequila and let mixture steep for at least one hour (overnight is ideal). Strain with fine mesh strainer. Pour into ice pop sleeves and seal. Freeze.