I know, I know.
Summer is on the way out and here I am sharing a popsicle for Tailgate Tuesday. However, it’s still in the 90’s here and considering it will STILL be hot this weekend for kickoff these Blueberry Margarita Popsicles are the perfect combination of a boozy cocktail plus a hot weather cool down.
So, say hello to the Tailgate Tuesday: Blueberry Margarita Popsicles.
You may recall my recent blueberry rendezvous but if not, you can find the recipes here:
When I debated posting a popsicle recipe at the end of August, I thought hhhmmmm……
1. They’re team colored. Funny how blueberries actually look purple once popped.
2. It’s a zillion degrees here, STILL.
3. Frozen booze = Duh.
4. There were blueberries in the freezer.
It seemed like the forces that be were beckoning the popsicles to happen.
They’re super easy to create and they’ll disappear quickly.
And melt pretty quickly too, so be ready to serve once you pull them out.
- 1 cup water
- 1 cup sugar
- 1 c. loosely packed basil leaves
- 4 cups fresh blueberries
- 2 Tbsp fresh lime juice
- 1/4 cup tequila
- Create a simple syrup by combining the sugar and water in a small pot. Bring to a boil over medium high heat just until the sugar dissolves. Add the basil and stir gently. Remove from heat, cover and let cool to room temperature.
- Pour through a strainer to separate the basil leaves. Discard.
- Add the blueberries, lime juice and basil syrup into a blender and puree until smooth.
- Strain the mixture through a strainer to remove the pulp.
- Whisk in the vodka.
- Fill your popsicle molds leaving 1/4″ at the top, or if you’re using a popsicle set to where the fill line is. . If inserting wooden sticks into your popsicles, let the mixture freeze for about 45 minutes before inserting the sticks so they won’t sink to the bottom of the mold. Freeze overnight.
- Unmold by briefly running warm water over the plastic to allow the popsicle to slide out.
Now, if you don’t mind I’ve got to finish my popsicle before I have a mess on my hands.