Firecracker Watermelon Tequila Pops
A simple, vibrant, and refreshing adult popsicle recipe combining sweet watermelon with tequila, lime, and a kick of chili and salt. Perfect for summer.
Equipment
- Blender
- Food processor Alternative to blender
- Large bowl
- Separate bowl For mixing liquids
- Whisk Or stir
- Popsicle molds Any style
- Popsicle sticks If molds require separate sticks
- Foil Optional, if molds don't have lids with stick slots
Ingredients
Main Ingredients
- 1 medium Watermelon firm, symmetrical melon that feels heavy for its size and has a creamy yellow patch on one side
- 1 cup Tequila Use a decent quality blanco or reposado
- 0.5 cup Fresh lime juice from about 4-6 limes
- 0.25 cup Simple syrup equal parts sugar and water, heated until the sugar dissolves, then cooled
- 0.25 teaspoon Chili powder Start with 1/4 tsp, adjust for heat. Ancho or regular chili powder works great.
- 0.25 teaspoon Sea salt
Instructions
- Cut the watermelon in half, then use a spoon to scoop all the vibrant pink flesh into a large bowl. Do your best to remove any visible seeds as you go. Break the bigger pieces into smaller chunks.
- Transfer those watermelon chunks into your blender or food processor. Blend it up until it's completely smooth and liquidy.
- In a separate bowl, pour in your tequila, fresh lime juice, simple syrup, chili powder, and sea salt. Give it a good whisk or stir to make sure everything is combined.
- Pour the smooth watermelon puree into the bowl with the tequila mixture. Stir it gently but thoroughly until it's all one beautiful, consistent pink.
- Carefully pour this delicious mixture into your popsicle molds. Don't fill them all the way to the absolute top; leave a little bit of space for expansion as they freeze.
- Insert your popsicle sticks into the molds. If your molds have lids with stick slots, pop those on. If not, you can cover the top with foil and poke the sticks through the foil to help them stay straight.
- Place the filled molds into the freezer. Let them freeze for at least 6 hours, or ideally until they are completely solid. Overnight is usually best.
- When ready to enjoy, run the outside of the popsicle mold under warm water for just a few seconds. This helps loosen the edges.
- Gently pull the popsicle from the mold.
Notes
Tips for Success:
- Don't Over-Alcoholize: Too much liquor prevents freezing solid. Stick to the recipe ratio.
- Puree Smoothly: Ensure watermelon is well pureed for best texture.
- Leave Headroom: Don't fill molds to the brim as liquids expand when freezing.
- Be Patient: Freezing solid takes time. Don't remove too early.
- Make Ahead: These are great to make the day before. Storage Instructions:
- Store frozen popsicles individually wrapped in plastic wrap or in a single layer in a freezer-safe zip-top bag or airtight container.
- Stored properly, they should keep well in the freezer for up to 1-2 months.
- Don't Over-Alcoholize: Too much liquor prevents freezing solid. Stick to the recipe ratio.
- Puree Smoothly: Ensure watermelon is well pureed for best texture.
- Leave Headroom: Don't fill molds to the brim as liquids expand when freezing.
- Be Patient: Freezing solid takes time. Don't remove too early.
- Make Ahead: These are great to make the day before. Storage Instructions:
- Store frozen popsicles individually wrapped in plastic wrap or in a single layer in a freezer-safe zip-top bag or airtight container.
- Stored properly, they should keep well in the freezer for up to 1-2 months.