Cherry Tequila Ice Pops

8-10
Servings
20m
Prep Time
3-4h
Cook Time
3h 20m
Ready In


"These ice-pops result in a fun but yet tasty treat that incorporates tequila, cherries, sour cream, etc. The sour cream replaces the vanilla ice cream, it's tart flavor complements the sweet cherries deliciously. Not only is this a great treat, but it would make for part of a starter (replacing a pallet cleanser) or as an end to a meal at your next dinner party (maybe for a Cinco de Mayo) or at your family table."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (156.1 g)
  • Calories 207.3
  • Total Fat - 7.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 20.1 mg
  • Sodium - 176.1 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 26.8 g
  • Protein - 4.7 g
  • Calcium - 118.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.1 mg

Step 1

Place the cherries in a nonreactive saucepan with the confectioner's sugar and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved.

Step 2

Lower the heat, stir in the lemon juice, and simmer, stirring often, until the syrup has thickened and has a consistency like a maple syrup. Remove from the heat, stir in the tequila, and refrigerate until completely chilled.

Step 3

Drain the cherries, reserving the liquid for another use (like a yummy raspado - shaved ice!). Combine the milk, granulated sugar, and salt in a medium saucepan. If using the vanilla bean, scrape the seeds into the mixture, then add the pod (if using vanilla extract, don't add it at this step, but rather add to the following step where indicated*). Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.

Step 4

Remove from the heat, add the sour cream, and stir with a whisk until completely smooth. *If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean pod (if using) and refrigerate the mixture until completely chilled.

Step 5

Put a bit of the sour cream mixture into each of the molds (refer to Note below), to a height of about 1-inch. Freeze until the mixture begins to set, about 30 minutes.

Step 6

Divide the drained cherries among the molds, then pour in the remaining sour cream mixture, dividing it evenly among the molds.

Step 7

If using conventional molds, snap on the lid and freeze until solid, 3-4 hours.

Step 8

If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 - 4 hours.

Step 9

If using an instant ice pop maker, mix the cherries with the sour cream mixture before pouring it into the molds, then follow the manufacturer's instructions.

NOTE: These pops can be made using conventional ice-pop molds, but for this particular recipe, adding the mixture into tallish shot glasses that are large enough to fit your mixture, results as a great option. Considering that there is tequila, perfect for adults, the shot glasses make it a perfect match, adding to a great conversation.


Tips & Variations


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