Description
A layered popsicle with tequila, peaches, and blueberries. Sweet, tart, and refreshing!
Ingredients
Units
Scale
- 3 ripe peaches, peeled and pitted
- 5 tablespoons granulated sugar, divided
- 3 tablespoons tequila, divided
- 1 tablespoon plus 2 teaspoons fresh lemon juice, divided
- 1 1/2 cups fresh blueberries
Instructions
- Fully puree peaches in a food processor until smooth. Strain the puree through a fine sieve into a bowl and stir in 3 tablespoons of sugar, 2 tablespoons of tequila, and 1 tablespoon of lemon juice.
- Carefully fill four (4 to 5 ounce) popsicle molds ¼ of the way up with the peach mixture. Freeze until almost firm, about 30 minutes.
- Poke a popsicle stick into the center of each popsicle.
- Fully puree blueberries in a food processor until smooth. Strain the puree through a fine sieve into a bowl.
- Stir in 2 tablespoons of sugar, 1 tablespoon of tequila, and 2 teaspoons of lemon juice.
- Carefully pour the blueberry puree into each mold another ¼ of the way up. Freeze until almost firm, about 25 minutes.
- Repeat with a peach layer and freeze for 25 minutes, then add a blueberry layer and freeze until completely firm, about 1 hour.
- When ready to serve, unmold the popsicles. Briefly dipping the molds in warm water helps release the popsicles.
Notes
- For a less intense tequila flavor, reduce the amount to 1 tablespoon per layer.
- To prevent icy crystals, use freshly squeezed juice and very ripe fruit.
- Store leftover popsicle mixture in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 popsicle
- Calories: 200
- Sugar: 25
- Sodium: 10
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 2