What We’re Making: Spiked Popsicles

popsicle recipes

As peak summer heat sets in, we’re seeking ways to stay cool while embracing a carefree summer vibe. Enter: Suzy’s Pops, a Huntsville, Alabama-based purveyor of delicious ice pops in a variety of sophisticated flavors that focuses on using fresh, in-season, local produce. For an adult twist on the classic summer treat, we asked founder Suzy Naumann to share three recipes for spiked popsicles that celebrate in-season ingredients—plus one simple, non-alcoholic version for good measure. Start making room in your freezer now.


Peach Bellini Pops

Yields approximately 6 popsicles

INGREDIENTS:

  • 1/2 cup pureed fresh peaches
  • 1/2 cup Prosecco
  • 1 cup simple syrup
  • 1/4 cup freshly squeezed lemon juice

Instructions:

Skin, pit, and purée the peaches. Add remaining ingredients. Mix and freeze overnight.


Cucumber Elderflower and Tequila Pops

Yields approximately 6 popsicles

INGREDIENTS:

  • 1 large cucumber or two small ones, peeled if using an American cucumber, or unpeeled if using an English cucumber
  • 1 tablespoon fresh squeezed lime juice
  • 1/3 cup simple syrup infused with Elderflower (herbal tea is a great source for elderflower to make your own syrup, or you can buy a product like Monin’s Elderflower Syrup already made)
  • 1/3 cup tequila (optional)

Instructions:

Finely purée the cucumber, then add remaining ingredients. Mix and freeze overnight.


Blueberry Bourbon Pops

Yields approximately 6 popsicles

INGREDIENTS:

  • 1 1/4 cup fresh puréed blueberries
  • 1/2 cup simple syrup
  • 1/8 cup of your favorite bourbon or moonshine
  • 1/4 cup water

Instructions:

Purée enough fresh blueberries to make about 1 1/4 liquid cups. Suzy’s Pops mills the fruit after puréeing it to remove the skins, because it makes for a finer textured pop, but if you don’t mind the chunkier texture you can leave them in. Combine all the ingredients together, mix thoroughly, and freeze overnight.


Strawberry Pops

Yields approximately 6 popsicles

INGREDIENTS:

  • 3/4 pounds fresh strawberries
  • 1 cup simple syrup (approximately)

Instructions:

Wash and hull the strawberries and purée them finely. Measure the amount of purée and add an equal measure of simple syrup. Mix and freeze. Note: This recipe could be adapted to use whatever fresh fruit is available and in season; the possibilities are endless!

Recipes courtesy of Suzy’s Pops in Huntsville, Alabama. Suzy’s Pops is featured in The Scout Guide Huntsville.