Ahhhh. My alarm clock is officially turned off for the next 2 months. Hello summer vacation.
Listen. It’s not all fun and games. I have plenty to keep me busy. BBQs to attend. Friends to hang out with. Naps to take. It’s hard work 😉
Actually, I do have many goals for this summer. The biggest one will be moving into and decorating the new house. I’m super pumped about that. I actually enjoy furniture shopping and picking out paint colors. I know, I’m a rare specimen.
Another goal? Cooking up a ton. It’s something that kinda gets neglected at the end of every school year thanks to concert season craziness. But now that it’s summer time… I’m gonna lock my butt in the kitchen and get to work.
First up… popsicles.
I just scored this popsicle mold and was super excited to try out some ice pop fun.
This recipe by Food & Wine totally caught my eye because I’m a sucker for the peach – tequila flavor combo. It reminds me so much of these super easy summer margaritas. And if there is one summer drink I’m all in for… it’s margaritas.
And hey, listen, if you’ve got any kick-butt popsicle recipes, send them my way por favor! Let me know in the comments below. I’d love to try them out 🙂
- 3 medium ripe peaches, peeled, pitted, and roughly chopped
- 5 tablespoons sugar, divided
- 3 tablespoons blanco/silver tequila, divided
- 1 tablespoon plus 2 teaspoons fresh lemon juice, divided*
- 1 pint fresh blueberries
- Fully puree peaches in a food processor until smooth. Strain peach puree through a fine sieve into a bowl and stir in 3 tablespoons sugar, 2 tablespoons tequila, and 1 tablespoon of lemon juice.
- Carefully fill four (4 to 5 ounce) popsicle molds** ¼ of the way up. I pour the peach mixture into a ziploc bag and cut a small hole in one corner to create a makeshift pastry bag. This way I can easily and accurately pour mixture into popsicle molds without spilling any on the sides. Freeze until almost firm, about 30 minutes. Poke a popsicle stick into the center of each.
- Meanwhile, fully puree blueberries in a food processor until smooth. Strain blueberry puree through fine sieve into a bowl. Stir in remaining 2 tablespoons sugar, 1 tablespoon tequila, and 2 teaspoons lemon juice. Carefully pour blueberry puree into each mold another ¼ of the way up (again I used a ziploc bag as a makeshift pastry bag) and freeze until almost firm, about 25 minutes.
- Repeat with peach layer and freeze for 25 minutes, and then blueberry layer and freeze until completely firm, about 1 hour.
- When ready to serve, unmold popsicles. Briefly dipping molds in warm water helps molds release popsicles.
- Devour immediately. Beware of brain freeze 🙂
**Depending upon the size popsicle molds you have, adjust amount of molds you fill accordingly.