I’ve been dreaming (literally) of popsicles all this long winter long – and I’m super excited that summer is officially here, along with a whole summer’s worth of pops to share! More booze! More stripes!
And I’m kicking things off with these pretty Paloma pops!
I had my first Paloma here a few years ago, and (along with a Bee’s Knees and mojito) is a fave cocktail of mine – especially during the summer months.
A proper Paloma is made with tequila and grapefruit soda (like Fresca), served over ice with a wedge of lime (and a salt rim). The soda is sometimes replaced with grapefruit and lime juices, club soda and simple syrup.
I did a sort of mash-up of the two, and came up with the recipe you see here.
Pretty, refreshing and a unique twist on your summer cocktail hour.
inspired by Fonda Nolita, and recipes from Girl Versus Dough and Boulder Locavore
12 ounces Fresca or Izze Sparkling Grapefruit
1/2 cup simple syrup (or to taste)
1/2 cup lime juice
4-5 ounces tequila
12 ounces pink grapefruit juice
lime slices for garnish (optional)
sea salt for garnish (optional)
Pour the soda into a medium bowl; let sit at room temperature till flat. Add the lime juice, tequila and grapefruit juice and whisk to blend. Add simple syrup, tasting till sweetness is to your liking.
Place a lime slice into each of your popsicle molds. Pour mixture into each mold, leaving a bit of room at the tops to allow for expansion.
Freeze till slushy, about an hour – add sticks and freeze till solid.
To release the pops, hold molds briefly under hot water. Serve pops passed with a dish of salt, for dipping.
This delicious recipe brought to you by Sheri Silver
Want more pops? Be sure to check out my Pinterest board, for all of my popsicle recipes – and feel free to let me know what I’m missing/must make!