According to Canadian chef and recipe developer Andrew Chase, daiquiris become a star when they’re frozen in a popsicle mold. “Frozen daiquiris transform quite naturally into ice pops,” Chase writes in his new book Awesome Ice Pops: 70 Cool Treats. Puréed strawberries are blended with the classic daiquiri ingredients – white rum, lime juice and simple syrup – before going into the freezer.
Tips from Andrew on how to make the best popsicles
How to make your popsicle sticks straight
“Freeze ingredients in mold until slushy, then insert sticks and freeze until solid.”
How to get popsicles out of the mold
“Quickly run hot water over the outside of the mold and then pull out the ice pop without twisting (which can loosen the sticks).”
Best molds to use for popsicles
“There are many types of ice popsicle molds on the market. In most things I prefer the uncomplicated and traditional – in this case, nostalgic and familiar round-ended flat ice pop molds. The best molds are made of durable plastic set in a metal holder, with a metal cover that holds the sticks.”
Strawberry Daiquiri Popsicles
Ingredients
- ¼ cup water
- ¼ cup granulated sugar
- ¼ tsp finely grated lime zest
- 3 cups halved hulled fresh strawberries or whole frozen strawberries thawed
- 3 tbsp (45 ml) white rum
- 3 tbsp freshly squeezed lime juice
Instructions
- In a small saucepan, bring water, sugar and lime zest to a boil, stirring until sugar is dissolved. Simmer for 1 minute, then set aside to cool.
- In blender at medium speed, purée strawberries, rum, lime juice and reserved sugar syrup.
- Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours or preferably overnight. If you are using an ice pop kit, follow the manufacturer's instructions.
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Tropical Fruit Popsicles
These popsicles are made with mango, coconut or guava purée, and are offered to guests upon arrival at the Ritz-Carlton Dorado Beach resort in Puerto Rico.
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