Summer is near, and that means it’s time to break out the popsicles! But not just any old popsicles – we’re talking about cocktails in popsicle form or as I like to call them poptails! These frozen treats are a sweet and refreshing summer snack.
Key Ingredients
To make this summer-inspired poptail, you will need the following key ingredients:
- Mixed Fruit. I like to use frozen Season’s Choice Mixed Fruit, a mix of strawberries, pineapple, mango, and peaches.
- Pineapple Juice. Nature’s Nectar Pineapple Juice brightens up and enhances the flavor of the poptails with its tropical flair; it’s also a great source of vitamin C!
- Sugar. By adding a couple of tablespoons of granulated sugar to the poptail mixture will enhance the sweetest and bring out the fruity flavors.
- Moscato. Utopian Breeze Peach Moscato is a light semi-sweet wine with notes of fresh peaches.
How To Make Tropical Moscato Poptail
- In a blender, combine mixed fruit, lemon juice, and sugar. Pulse until smooth, and no large chunks remain. You should end up with approximately 2 1/2 to 2 3/4 cups of fruit puree.
- Add Moscato and blend until smooth.
- Pour into pop molds, leaving about 1/2-inch of free space at the top for expansion. Freeze for 1 hour (set a timer, so you don’t forget).
- After 1 hour, the pop should be thickened and slightly slushy but not completely frozen. At this point, you can place a slice or two of fruit garnish down into the pop, positioning it against the side and towards the bottom with a stick. Insert sticks; the liquid should be thick enough for the sticks should stay in position on their own.
- Freeze overnight until solid.
- Run molds under warm water until pops slide free. Arrange on a parchment-lined baking sheet, or wrap pops individually in parchment or waxed paper and place in a zip-top bag for frost-free storage.
How To Assemble Tropical Moscato Poptail
- Place your poptail, top-down, into a wine glass.
- Pour wine into your glass along with the poptail.
- Add slices of peach or mango to your glass to garnish.
Recipe Tips and Tricks
Here are some of my top tips and tricks to help you make this boozy icy treat:
- If you are making these for a party, you can make your poptails a few days ahead. Once frozen, remove them from the mold, wrap them in parchment paper, and place them in a zip-top freezer bag and freeze.
- Freeze the wine popsicles for at least 6 hours or overnight for the best results.
- If you have children, be sure to keep these adult frozen treats separate from their frozen treats.
Frequently Asked Questions
Below are the answers to some of the most common questions about poptails:
What are poptails?
Poptails is a word combination of popsicle and cocktail. Simply put, it’s spiked popsicles, a frozen cocktail on a stick.
Can you freeze wine into popsicles?
Yes, and it’s very refreshing! However, freezing wine alone will create a slushie texture. In this recipe, you will be blending juices and fruit with the wine, making the popsicles firmer.
How long does it take poptails to freeze?
Because of the alcohol content, poptails take slightly longer to freeze than the traditional popsicle. It will take about 6 hours; it’s best to let it freeze overnight.
How to release poptails from the mold?
Run your molds under low running warm water until pops slide free. They should loosen within seconds.
How to store poptails?
After taking your poptails out of the mold, you can arrange them on a parchment-lined baking sheet, wrap pops individually in parchment or waxed paper, and place them in a zip-top freezer bag for frost-free storage.
More Refreshing Cocktail Recipes
Now it’s your turn!
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Ingredients
- 1 32 oz pack of Season’s Choice Mixed Fruit (about 1 1/4 pound – about 4 cups chopped)
- 2 tablespoons Nature’s Nectar Pineapple Juice
- 2 tablespoons granulated sugar
- 1 cup Utopian Breeze Peach Moscato
- 1 medium peach or mango pitted and sliced, for garnish (optional)
Instructions
- In a blender, combine mixed fruit, pineapple juice, and sugar. Pulse until smooth and no large chunks remain. You should end up with approximately 2 1/2 to 2 3/4 cups of fruit puree.
- Add moscato and blend until smooth.
- Pour into pop molds, leaving about 1/2-inch of free space at the top for expansion. Freeze for 1 hour (set a timer so you don’t forget).
- After 1 hour, pop should be thickened and slightly slushy, but not completely frozen. At this point you can place a slice or two of fruit garnish down into the pop, positioning it against the side and towards the bottom with a stick. Insert sticks; the liquid should be thick enough the sticks should stay in position on their own.
- Freeze overnight until solid.
- Run molds under warm water until pops slide free. Arrange on a parchment-lined baking sheet, or wrap pops individually in parchment or waxed paper and place in a zip-top bag for frost-free storage.
Nutrition
Equipment
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.
