Ingredients:
1 cup Ginger Ale
2 tablespoons Lemon Juice
1/4 cup Cucumber, thinly sliced
2 ounces Pimm’s Cup Liqueur
1 tablespoon Mint, optional
Directions:
Place slices of cucumber into the ice pop molds. Stir together ginger ale, lemon juice, Pimm’s Cup, and mint. Pour into the ice pop molds. Freeze 6-8 hours or overnight.
Ingredients:
1/2 cup Blackberries
1/2 teaspoon Agave
1 cup Lemon-Lime Soda
2 tablespoons Mint
2 ounces White Rum
Directions:
Muddle the blackberries with agave, mint, and rum. Distribute the muddled blackberry mixture between the ice pop molds. Pour in the lemon-lime soda. Freeze 6-8 hours or overnight.
Pineapple Margarita Ice Pop
Ingredients:
1 cup Unsweetened Pineapple Juice
1/4 cup Lime Juice
1 tablespoon Agave Nectar
2 ounces Tequila
Pineapple, chunks, bite size
Directions:
Evenly divide the pineapple chunks between the ice pop molds. Stir together pineapple juice, lime juice, agave, and tequila. Pour into the ice pop molds. Freeze 6-8 hours or overnight. If desired, serve by dipping the top of the ice pop into sea salt.
Blueberry Apricot Bellini Ice Pop
Ingredients:
1/2 cup Blueberries
1 cup Apricot Nectar
1/3 cup Prosecco
Directions:
Purée blueberries and pour into the ice pop molds. Stir together the apricot nectar and sparkling wine. Distribute evenly between the ice pop molds. Freeze 6-8 hours or overnight.
Moscow Mule Ice Pop
Ingredients:
1 cup Ginger Beer
1 tablespoon fresh Lime Juice
1 teaspoon Agave Nectar
2 ounces Vodka
Candied ginger, optional
Directions:
If using, place pieces of candied ginger into the ice pop molds. Stir together ginger beer, lime juice, agave, and vodka. Pour into the ice pop molds. Freeze 6-8 hours or overnight.