Food-Drink

10 Frozen Boozy Treats to Beat the Heat
Cocktail in a glass? How about frozen on a stick, instead? During the summer season, hazy days and steamy nights usually call for a cool drink.  READ: The Truth About Smoothies Boozy popsicles and other frozen treats are a fun, festive way to brighten up any summer day or night and you don’t need to be a worldly mixologist to make them like a pro. Quench your thirst this season with drunken desserts made just for the adults. Need some inspiration? Check out our picks for some noteworthy alcohol-fueled popsicles, slushies and ice cream below.
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Frozen Frenchy

Ingredients 1 part Grey Goose La Poire Flavored Vodka 3 ¾ parts fresh pineapple puree or juice ¼ parts Monin pure cane sugar Preparation Mix together all ingredients. Pour into popsicle molds and freeze overnight.
(Grey Goose)

Peach-Mint Ice Pops with Prosecco

Ingredients 6 ripe peaches, peeled, pitted and sliced 3 tbsp. freshly-squeezed lime juice 4 tbsp. finely-chopped mint ½ to ¾ cup sugar ¼ tsp. ground Vietnamese cinnamon (optional) 1 bottle of Prosecco Preparation Place peaches, lime juice, 2 tablespoons of mint, sugar and cinnamon in a blender and blend to combine. Taste and add more lime juice or sugar. Stir in remaining mint. Pour into ice pop molds and freeze for at least 6 hours. Place ice pops upside down in a wineglass and pour Prosecco over. Serve immediately.
(Danielle Rollins)

Frozen Orange Dreamsicle

Ingredients ½ cup Pinnacle Whipped Vodka 1 can orange soda Sliced fruit of choice or whipped cream Preparation Combine soda and vodka in a dish. Put the container in the freezer. Every 30 minutes scrape the bottom with a fork until you get a shaved ice consistency. Scoop into dessert dish and top it off with fruit or whipped cream of choice. Enjoy with a spoon.
(Pinnacle Vodka)

Absinthe Slushy

Ingredients 1 oz. Lucid Absinthe 0.5 oz. simple syrup 6-8 fresh mint leaves 1 oz. soda water Preparation Muddle mint leaves in the bottom of a frappe style glass. Add absinthe, simple syrup and filled with crushed, shaven ice. Pour mixture into shaker and shake vigorously. Pour contents in glass. Top with a splash of soda water and garnish with mint.
(Lucid Absinthe)

Strawberry Surfer Gelatini

Ingredients 3 scoops of strawberry sorbet 1 oz. pineapple coconut liqueur 1 oz. Cointreau 1 strawberry 1 vanilla cookie (optional) Preparation Put all ingredients, except the garnishes, in a blender. Do not add ice. Blend well and pour into glass. Garnish with a strawberry and cookie.
(Grand Cascades Lodge at Crystal Springs Resort)

Cool Melon Mint Wine-sicles

Ingredients 1 cup water 1 cup granulated sugar 4 sprigs fresh mint  ½ honeydew melon, peeled and cubed ¾ cup Woodbridge by Robert Mondavi Moscato wine Preparation In a small saucepan, combine water, sugar and mint. Simmer gently for 10 minutes. Cool and set aside. In a food processor, blend together the honeydew and wine. Add the infused syrup to combine. Pour mixture into individual popsicle molds. Add stick and freeze until solid.
(Woodbridge by Robert Mondavi Moscato Wine and Stiletto Chef Candice Kumai)

Strawberry Margarita Pops

Ingredients 5 cups of strawberries, halved ¼ cup fresh lime juice 2 tbsp. superfine granulated sugar ¼ cup water ¼ cup Astral Tequila salt (optional) Preparation Mix all ingredients in a blender and blend until smooth. Strain and then pour mixture into bowl. Skim off any foam, and then pour into ice pop molds. Freeze for 30 minutes and then insert wooden Popsicle sticks. Freeze until firm.
(Astral Tequila)

Frozen Mint Julep

Ingredients 1 cup sugar 1 cup water 20 mint leaves 4 cups ice ½ cup bourbon 1 cup minty simple syrup 2 tbsp. lemon juice Preparation First prepare minty simple syrup by placing sugar, water and mint leaves in a small saucepan. Bring the mixture to a boil. Allow it to boil for 2-3 minutes or until the sugar dissolves. Strain the simple syrup. Set aside to cool. Put the ice, bourbon, simple syrup and lemon into a blender and pulse until slushy. Pour the drink into a julep cup and garnish with mint leaves.
(David Venable)

Fernet-Branca Ice-Cream Sandwich

Ingredients 4 cups of milk 4 cups heavy cream 1 cup sugar 1 ½ tsp. ice cream stabilizer 1/8 tsp. salt 2 ½ cups egg yolk 1 ½ cups Fernet Branca Preparation Bring milk, cream, sugar, stabilizer and salt to boil. Meanwhile whisk yolk. Combine the two and cook until thick. Cool and add liqueur. Churn in ice cream machine. Serve between two chocolate cookies.
(Pearl & Ash)

Loaded Frozen Piña Colada

Ingredients 1 cup coconut milk 1 cup pineapple juice ¼ cup heavy cream splash of maraschino cherry syrup ½ cup heavy cream splash of maraschino cherry syrup ½ cup rum ¼ cup coconut rum ¼ cup white sugar 7 cups of ice orange slices pineapple wedges maraschino cherries Preparation Add coconut milk, pineapple juice, heavy cream, cherry syrup, both rums, sugar and ice to a blender. Blend well, until drink becomes smooth and slushy. Pour the mixture into a daiquiri glass or goblet. Garnish with fruits. Serve immediately with spoons.
(David Venable)

10 Frozen Boozy Treats to Beat the Heat

Cocktail in a glass? How about frozen on a stick, instead? During the summer season, hazy days and steamy nights usually call for a cool drink.  READ: The Truth About Smoothies Boozy popsicles and other frozen treats are a fun, festive way to brighten up any summer day or night and you don’t need to be a worldly mixologist to make them like a pro. Quench your thirst this season with drunken desserts made just for the adults. Need some inspiration? Check out our picks for some noteworthy alcohol-fueled popsicles, slushies and ice cream below.

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