July 13, 2015

Spicy Tequila Sunrise Popsicles {Popsicle Week}

I hope you cleared out some space in your freezer and stocked up on brain anti-freeze (not really a thing, as far as I am aware), because this week is Popsicle Week!

Yes, it’s true. A whole week dedicated to the pursuit of delicious frozen treats on sticks. Why? Because we can.

Spearheaded by the insanely talented and always entertaining Billy of Wit and Vinegar, Popsicle Week 2015 is just about the best thing to happen to the internet so far this summer. With over 60 of your favorite food bloggers creating and posting popsicle recipes, there is going to be a steady stream of cool deliciousness coming right at your face. We might just break the internet.

Afraid you might miss something? Don’t panic. Billy will be uploading links to this page all throughout the week as they go up. So be sure to check there daily. And we’ve also got a dedicated Pinterest board for your viewing and following pleasure. We are super organized. Do you like how I say “we”, even though I’m not doing any of the actual work? And like any good internet takeover, there is a hashtag. It’s #popsicleweek. Make sure you’re on top of it.

These Spicy Tequila Sunrise Popsicles are my contribution to Popsicle Week 2015. They are fun, colorful, boozy AND require only four ingredients. Which is pretty darn great. They taste just like a tequila sunrise cocktail, but with a little kick from the jalapeño-infused tequila. I love adding some spice to frozen treats, because it’s like a surprise for your mouth when you get simultaneous bursts of cold and hot. It instantly makes you want to take a second bite (and then a third, forth and fifth!) to confirm that those opposing sensations are real.

I can’t wait to see what my blogging friends have come up with for Popsicle Week 2015. I’m sure it’s going to be epic! Make sure you remember to check out all the other recipes. Brain freeze be damned!

Cheers,

Liz

Spicy Tequila Sunrise Popsicles {Popsicle Week}

Yield: Makes 10-12 popsicles, depending on your mold

Ingredients

• 1/3 cup tequila
• 1/3 jalapeño pepper, thinly sliced
• 2 cups orange juice
• About 1/4 cup grenadine syrup

Instructions

1. Add the tequila and jalapeño slices to a small re-sealable container or jar (masons jars work great for this). Let the tequila infuse for approximately 24 hours at room temperature. Then strain and collect the tequila into a clean bowl. Discard the jalapeño slices.
2. Mix the orange juice and infused tequila. Pour the mixture into your popsicle molds so the molds are 3/4 full. Transfer the molds to your freezer for 25 minutes. Then remove the popsicle molds from your freezer and immediately add 1 teaspoon of grenadine syrup to each mold. It should slowly sink to the bottom of the molds. Place the molds back in your freezer and continue to freeze until the popsicles are partially set, about 35-45 minutes, before inserting wooden sticks or dowels. Continue to freeze until completely solid, about 4-5 hours. The popsicles will be slightly softer than regular popsicles, due to the alcohol content (alcohol lowers the freezer point = yeah for science!).
3. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.

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https://www.floatingkitchen.net/spicy-tequila-sunrise-popsicles/