I realize it’s still winter, and popsicles may not seem like a good snack choice, but a Birmingham reader just requested a recipe I alluded to in a post last summer during our trip to Austin, Texas.
Floating with our popsicles….
The idea, dreamed up by our friend Carole, was for Tequila Sunrise popsicles with which she had stocked the fridge on her houseboat where we spent four fun-filled days.
Here’s the recipe – you may want to file it away for balmier weather.
Tequila Sunrise Ice Pops a la Carole Higgins Morton
½ cup cranberry juice
2 tablespoons lime juice
2 teaspoons honey
1 ½ cups orange juice
¼ cup gold tequila
In a measuring cup combine cranberry juice, lime juice, and honey. Using 8 plastic frozen pop molds or 3-ounce paper cups, pour 4 teaspoons of the juice mixture into the bottom of each. Freeze for 1 hour or until firm but not hard. In another liquid measuring cup combine orange juice and tequila.
Carefully pour orange juice mixture over cranberry mixture. Cover paper cups with foil. Insert pop mold sticks, wooden craft sticks, or plastic spoons for “handles.” Freeze overnight. To serve, remove pops from molds or tear off paper and remove foil. Makes 8 frozen pops
Two-Tone Ice Pops: Prepare Tequila Sunrise Ice Pops as directed, except omit the tequila and use an extra tablespoon each of the cranberry juice and the lime juice
*Note: If using 3-ounce cone-shape paper cups. prop them up in a baking dish filled halfway with crushed ice or rock salt.