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Mango Pineapple Popsicles

Published July 2, 2013 by jenmatteson

It is truly finally summertime, which means it’s hot out there.  We had a beautiful weekend, and spent all of Sunday outside staining the railings of our new deck.  It’ll take a few weekends of staining, but it’s almost completely done.  The problem has been waiting until we had a dry span of days to do it, as we’ve had a slew of not just rain, but severe storms.  But alas, I think we’ve earned the right to get some gorgeous days and warm weather.

Making the mix

I made these popsicles last week and was really looking forward to eating them on a hot day.  We definitely worked hard, so they were a nice and refreshing treat to take a break with. Better yet, they are slightly boozy!  I hesitated to put too much vodka in them because I wanted to be sure they froze, but next time, I think I’ll be adding just a skosh more.

Mango Pineapple Popsicle

The great thing about these popsicles is that you know exactly what went into them, and it’s not some weird cousin of sugar that you can’t quite pronounce.  I went to the store the very morning I saw this recipe posted on Thug Kitchen.  I actually got ingredients to make both the mango pineapple popsicles and the blueberry peach popsicles.  After already adding the vodka, I thought that coconut rum would have been a better addition in these.  Oh well, next time.

But wait, I sort of had that opportunity!  I didn’t have enough popsicle molds to use up all the mix and I had about 1 cup left.  Nate was planning to make us daiquiris for dessert on Sunday, so instead of using a mix, we just used the leftover popsicle mix, added a few more pineapple slices, Malibu rum, and ice.  Hit blend on the Ninja for a few seconds, and you have yourself a lovely pineapple daiquiri.  There’s no end to our creativity!

Mango Pineapple Daiquiri

Bartender behind the daquiris

The popsicles would be a super fun treat to serve your friends after they’ve helped you do some horrid job that only your good friends (or family) would volunteer to help with.  I suppose they’d be good for a summer party, too, but make sure your guests work for them.  They’re worth it!

Mango Pineapple Popsicle

Mango Pineapple Popsicles

Source: Adapted from Thug Kitchen
Servings: Makes about 4 cups

Ingredients:

2 ripe mangos, skinned and cut into chunks
1 cup pineapple chunks
1 cup yogurt (I used Light and Fit Vanilla, but you can use your favorite)
2 1/2 tbsp lime juice
1 1/2 tsp ground ginger
1/2  cup vodka or rum (optional)

Directions:

1. Put all ingredients into the blender and blend until smooth.  Taste and adjust any ingredients as desired.

2. Pour mixture into your molds and let freeze until solid, at least 8 hours.  As stated on Thug Kitchen, don’t give up if you don’t have popsicle molds.  You can use paper cups and popsicle sticks, or even fill up your ice-cube tray and use toothpicks.  You might need to freeze for an hour or so before putting in the popsicle sticks or toothpicks so they stand up straight.  If you have leftover mix, feel free to blend yourself up a daiquiri!

Panty Ripper

Published August 9, 2012 by jenmatteson

Our last drink tasting party was Olympic themed.  You might be wondering how a drink called Panty Ripper has anything to do with the Olympics.  Well, did you know that at the 2010 Winter Olympics in Vancouver, 100,000 condoms were distributed to the athletes in Olympic Village, which breaks down to 14 per athlete?  Did you know they ran out (Waoh Naija)?  The 2012 Summer Olympics are slightly higher.  There were over 150,000 condoms distributed to Olympic Village, averaging about 15 per athlete (Housing Works).  That means that athletes were getting it on about 30 times in a two-week time period (of course, that’s assuming they are only hooking up with each other – and let’s be honest, if you had a body like Ryan Lochte, wouldn’t you only hook up with someone as equally hot as you?).

Well, that is not at all why we made the Panty Ripper for the Olympic themed drink tasting, you sicko.  The rules were to bring a drink that was at least one color of the Olympic Rings.  Did I tell you this was a last-minute tasting? Anyway, the Panty Ripper is yellow, one of the allowed colors.  The first time I had one was in Belize, the country’s unofficial national drink.  In Belize, you’ll find it on menus and hear it pronounced as “panty rippa”.  It’s a simple concoction of coconut rum and pineapple juice with a maraschino cherry.  Sounds so easy, and it is, and it’s also very refreshing.  My mother, who is not generally a drinker, would put down 4-5 of these before and during dinner.  She absolutely loved them!  And they were making them “light” by any means 😉  Everyone else on the trip seemed to like them too; I think we each had a few per day while we were there.

We brought home the gold with this drink, although I must admit that we tied with Leah and Dan.  They made Olympic Dreams, Russian Style.  This drink was a mix of fruit punch flavored vodka (I didn’t even know they made that), 7Up, grenadine, and a splash of lime juice, garnished with a cherry.  It was tastey, but slightly on the sweet side for me.  It tasted like a strawberry soda!  Dave and Shane didn’t bring their “A” game and came with watermelon pucker.  But, lucky for them, they took home the bronze.  We had a ceremony and everything – Leah and I represented the top stair of the “podium” for our gold medals (although no actual medals were distributed).

Panty Ripper

Ingredients:

coconut rum (I like Parrot Bay)
pineapple juice
maraschino cherry

Directions:

1. In a tall glass filled with ice, add 1 part rum and 2 parts pineapple juice.  Garnish with a cherry, mix as desired, and serve.

Boozy Watermelon Pops

Published July 5, 2012 by jenmatteson

It’s watermelon season, and what better way to enjoy one of the best fruits of summer than by soaking it in a little rum.  These pops, with a little extra blue for Independence Day, were great to bring along to my girlfriend, Shannon’s, BBQ.  They were super simple to make, and you certainly don’t have to use cookie cut outs, you could easily just use triangles, as did The Shiksa in the Kitchen.

Besides the addition of the blueberries, I changed the original recipe just a tad.  I didn’t have any mint extract, but I still had mint leaves left over, so I boiled those with the simple syrup to infuse the minty flavor.  It was definitely noticeable, though I probably would have used more if I had some, but I only had about 10 leaves left.  Additionally, believe it or not, I didn’t have any white rum in my cupboards.  I had spiced rum, citrus rum, raspberry rum, and of course several other varieties of liquor.  I decided to go with the raspberry rum to add a little extra flavor to the pops.  Great choice!  You could easily omit the rum to make these child friendly, too.

Shannon handed out my pops as soon as we arrived, and everyone loved them.  I probably should mention it was 101 degrees, a holiday record for the Twin Cities, so an ice-cold boozy popsicle probably tasted like heaven, no matter what was in it.  We put them back into the freezer until long after the fireworks, and Shannon brought them out again, and it was a perfect cool sweet treat at the end of the night.

Boozy Watermelon Pops

Source: The Shiksa in the Kitchen
Servings: Makes about 30 popsicle

Ingredients:

3/4 cup sugar
3/4 water
20 mint leaves
1 seedless watermelon
1 cup rum (I used Bacardi Black Razz)
1/3 cup fresh lime juice
1 pint blueberries
30 skewers

Directions: 

1. In a small sauce pan, combine sugar, water, and mint leaves.  Turn heat to medium.  Once sugar is dissolved, bring to a boil for 3 minutes.  Set aside to cool completely.  This is your simple syrup.

2. Slice watermelon as desired.  To make the pops more fun, I used cookie cutters in the shape of stars for the 4th of July.  Go ahead and get creative!  Make sure they are thick enough to stay on popsicle sticks.  In a shallow baking dish, place watermelon slices in a single layer.

3. Once cooled simple syrup has cooled, add rum and lime juice.  Pour mixture over watermelon slices and let soak for up to one hour.  I flipped mine halfway through so that both sides of the watermelon could soak in the goodness.

* Looking back, a large gallon sized zip top bag would have also been a great way to soak the watermelon evenly, without having to flip them.

4. Once watermelon have soaked, place on foil lined baking sheet in a single layer.  If you would like to place a blueberry in the middle as I’ve done above, now is a good time to do so.  Cut out a small circle using a paring knife, and wedge a blueberry in the hole.  Freeze for at least one hour.  Meanwhile, thread 5-7 blueberries on your skewers.

5. Once watermelon has semi-frozen, insert skewers, and serve on a bed of ice.  Garnish with mint leaves if desired.

Pomegranate Mojito

Published July 1, 2012 by jenmatteson

I feel like mojitos are getting huge lately.  Everywhere I go, every place has their own take and their own “special flavor” of mojitos.  I don’t feel like I really jumped on this bandwagon of mojitos, but while waiting for an old friend on a hot hot patio, I gave in.  I ordered the pomegranate mojito because it just sounded so refreshing.  It was.  And it was amazing.  Since I still had mint leftover in my fridge from the watermelon-mint jello shots that I wanted to use up, I thought this was a great idea.

From the menu, the only hints I got for ingredients were Bacardi Razz and, of course, pomegranate juice.  But, that helped a lot, because when I recreated it at home with a few extra ingredients, I felt like I was right back on that patio!  Our neighbors were having a party and we each walked over, drinks in had.  The hosts both tried them and loved them.  When I went home to refill our drinks, I was instructed to bring a pitcher of these mojitos.  They were tasty!

Pomegranate Mojito

Source: Inspired from Flame
Servings: 1 drink

Ingredients:

1/2 lime, cut in 4 wedges
6-8 mint leaves
2 oz Bacardi Black Razz
1 oz pomegranate juice
4 oz club soda
splash of lemon-lime soda (I used Sprite Zero)

Directions:

1. In a highball, add limes and mint leaves.  Muddle limes and mint leaves with wooden spoon (or back end if it doesn’t fit into the glass).  Fill glass with ice.  Add Bacardi Black Razz, pomegranate juice, club soda, then top with a splash of lemon-lime soda.  Stir and serve.

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