Remember how last week was popcorn week? Well this week is popsicle week! The lovely and talented Billy over at Wit and Vinegar organizes this shindig every year and this year I decided I wanted in on it. Billy and I share a love for Real Housewives GIFs, Ina the Queen (Ina Garten) and over use of emojis, so he’s good people in my book. If you want to check out all the popsicle festivities in one place, go over to Billy’s Popsicle Week page and get all heart eye emoji over those recipes! Now, moving on to these boozy pops.
I thought of about a million things I wanted to make for popsicle week, anywhere from boozy pops to ice cream bars to something that was crazy complicated and would take 3 different freezing times (you’re welcome for not posting that one!) to get it all done. Finally, once I brainstormed all of these ideas, I had my heart set on a s’mores popsicle. It would be so fun, right? A marshmallow like layer, with a chocolate layer and then dipped into some cracker crumbs? Done and done. Except it wasn’t. I wanted so hard for those popsicles to work, but after struggling with them all dang weekend, I just had to give up hope and move on (don’t worry, there’s still a s’mores dessert coming next week!). But, these popsicles ended up being so easy and quick to make, that I forgot all about those popsicle fails and remembered that boozy pops are most likely always the answer.
Of course, I’m still working my way through my mint plant and these popsicles were the perfect way to use up another bunch from the garden. Also, I struggled for a really long time trying to get the fruit out of a mango, but this helpful video from Heidi made the process so much easier. One last note, the booze in these makes them melt much faster, so if you are going to pop them out of the freezer, make sure you are eating them right away.
Some readers have asked about popsicle molds and I use the Prepworks from Progressive International PLP-1 Freezer Pop Maker. I’ve had great luck with it and no issues, so go for it!
- 1 banana, frozen
- Zest and juice of 2 limes
- 2 mangoes, fruit cut from the skin
- ¼ cup mint leaves
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 4 ounces bourbon
- In a blender, blend together all of the ingredients until smooth. Pour into popsicle molds and freeze for at least 4-6 hours, or until frozen solid.