Remember how I promised some boozy popsicles a couple of weeks ago? Well, here’s the first recipe. When I set out to research popsicles with alcohol in them, I thought to myself, “Why not just freeze wine?” Well, it turns out that, while you can freeze wine by itself, it gets an off-taste that’s not really appealing. So you need to mix it with some other flavorful ingredients to make a popsicle you’d actually want to eat. Hence, mimosa popsicles.
- 12 oz. frozen orange juice concentrate (with pulp)
- 1-1/4 cup champagne (the really cheap, really sweet stuff)
- 1/2 cup water
- 1/2 cup lemon juice
Mix all ingredients in a blender or food processor until totally mixed. Freeze in popsicle molds or (if you’re me) disposable 3 0z. cups until solid (see recipe notes).
Some notes on this recipe
- I made two different boozy popsicles for my recent boozy popsicle party, and these were definitely the stronger of the two. Which is not saying much, since you would still have to eat probably six or eight of them to even get a little buzz. But just keep in mind that they do have a pretty strong alcohol flavor, and about 3% alcohol by volume.
- I found that these popsicles simply would not freeze solid in my popsicle molds. It’s totally possible that if I would have left them in the freezer for 3-4 days, they would have. But somehow freezing them in much smaller volume molds (the Dixie Cups I ended up using) worked way better. So if you’re in a hurry, use smaller molds.
- I know you’re thinking that 1/4 cup lemon juice seems like a lot. And it does make these pops really tart, in a nice refreshing way. If you will absolutely not eat something that’s that sour, replace some or all of the lemon juice with prepared orange juice instead.