Cantaloupe Margarita Pops
The only thing more refreshing than a margarita poolside on a hot summer day is a frozen margarita in Popsicle form. These buzzworthy pops garnished with chamoy and chile salt are perfect for summer soirees.
Cantaloupe Margarita Pops
Ingredients
- 4 cups cantaloupe, seeded and cubed
- 1/2 cup tequila (high-quality reposado or silver)
- 3 teaspoons lime juice, freshly squeezed
- 3 tablespoons honey
- 3 tablespoons triple sec or other orange liqueur
- 1/4 cup Tajín or chile salt for garnish (optional)
- 1/4 cup chamoy for garnish (optional)
Instructions
- Place melon, tequila, lime juice, honey, and orange liqueur in a blender and process until smooth.
- Pour melon mixture into molds, snap on lids, insert Popsicle sticks, and freeze for 6 hours or overnight.
- To garnish: Remove paletas from mold, dip in chamoy, sprinkle on Tajín or other chile salt, and serve immediately.
Cucumber Gin Pops
Adapted from Molly Yeh
Cucumbers and gin go together like ramma-lamma-lamma-ka-dinga-da-dinga-dong, and a sprinkle of za’atar and bee pollen add the shoo-bop-sha-whadda-whadda-yippidy-boom-da-boom that make these pops sing.
Cucumber Gin Pops
Ingredients
- 1 pound cucumbers, coarsely chopped (I use Persian cucumbers)
- 1/4 cup gin (I use Los Poblanos Western Dry Gin)
- 1/4 cup honey
- Juice and zest of 1 lemon
- 1 tablespoon bee pollen (I use Moses Bee Pollen)
- 1 teaspoon za’atar, plus more for topping
Instructions
- Combine cucumbers, gin, honey, lemon, bee pollen, and za’atar in a high-speed blender and blend until very smooth. Pour into Popsicle molds and sprinkle each with a small pinch of za’atar. Snap on lids, insert Popsicle sticks, and freeze for 6 hours or overnight.
