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Peach Blueberry Margarita Popsicles

Peach Blueberry Margarita Popsicles

5 from 4 reviews

Scale

Ingredients

Instructions

  1. 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.
  2. Carefully fill four (4 to 5 ounce) popsicle molds** 1/4 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.
  3. 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 1/4 of the way up (again I used a ziploc bag as a makeshift pastry bag) and freeze until almost firm, about 25 minutes.
  4. Repeat with peach layer and freeze for 25 minutes, and then blueberry layer and freeze until completely firm, about 1 hour.
  5. When ready to serve, unmold popsicles. Briefly dipping molds in warm water helps molds release popsicles.
  6. Devour immediately. Beware of brain freeze 🙂

Notes

*1 lemon should produce enough juice

**Depending upon the size popsicle molds you have, adjust amount of molds you fill accordingly.