How To Make Popsicles

To create layered popsicles with a beautiful look, freeze the peach and blueberry purees separately. Blend peaches with tequila and sugar. Fill the popsicle molds and freeze for about 20 minutes, or until partially frozen. While the peach layer is freezing, blend blueberry, tequila and sugar. Place a popsicle stick in the peach mixture and add a layer of the blueberry puree. Continue layering the purees as the layers set. Once the popsicles are fully frozen, you can remove them from the molds and enjoy! In this video, Chef Susie provides an online cooking lesson for making playful popsicles. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Blueberry Peach Tequila Popsicles:

3 large ripe peaches, pitted and sliced
5 tablespoons sugar
3 tablespoons tequila
1 tablespoon plus 2 teaspoons fresh lemon juice
1 pint blueberries

1. Puree the peaches in a food processor or blender. Stir in 3 tablespoons of the sugar, 2 tablespoons of the tequila and 1 tablespoon of the lemon juice. Pour 4 tablespoons of the puree into four 5-ounce popsicle molds or paper cups. Freeze until almost firm, about 25 minutes. Poke a popsicle stick into the center of each.
2. Meanwhile, puree the blueberries in a food processor or blender. Strain through a fine sieve into a bowl and stir in the remaining 2 tablespoons of sugar, 1 tablespoon of tequila and 2 teaspoons of lemon juice. Carefully pour 2 tablespoons of the blueberry puree into each mold and cover with plastic wrap. Freeze until almost firm, about 25 minutes.
3. Pour the remaining peach puree on top and freeze until almost firm, about 25 minutes. Finish with a blueberry layer and freeze until firm, about 1 hour. Unmold, if you are using plastic molds place them in warm water to help release, if using paper cups roll in your hands to help warm and release and serve.

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