Best 4 Tequila Sunrise Ice Pops Recipes

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Indulge in a refreshing and tropical treat with our tantalizing Tequila Sunrise Ice Pops! These popsicles capture the vibrant colors and flavors of the classic Tequila Sunrise cocktail, offering a delightful fusion of sweet, tangy, and boozy notes. Made with fresh orange juice, lime juice, grenadine, and a hint of tequila, these ice pops are perfect for poolside lounging, backyard barbecues, or any summer gathering. Whether you're looking for a fun and boozy adult treat or a delicious and fruity snack for the whole family, our Tequila Sunrise Ice Pops are sure to be a hit. So grab your popsicle molds and get ready to enjoy a taste of paradise with every bite!

**Other recipes featured in the article:**

* **Virgin Tequila Sunrise Ice Pops:** A non-alcoholic version of the classic Tequila Sunrise Ice Pops, perfect for kids and those who prefer mocktails.

* **Tequila Sunrise Sorbet:** A smooth and creamy sorbet that combines the flavors of tequila, orange, and grenadine.

* **Tequila Sunrise Granita:** A refreshing and icy granita that is perfect for a hot summer day.

* **Tequila Sunrise Cocktail:** The classic Tequila Sunrise cocktail, made with tequila, orange juice, grenadine, and a splash of lime juice.

Here are our top 4 tried and tested recipes!

TEQUILA SUNRISE ICE POPS RECIPE



Tequila Sunrise Ice Pops Recipe image

Tequila Sunrise ice pops are a grown up way to celebrate summer. Bright with orange and pomegranate, boozy with tequila - how can you go...

Provided by Heather Schmitt-Gonzalez

Categories     Frozen Treats

Time 8h15m

Number Of Ingredients 12

4 ounces orange juice, freshly squeezed or pulp-free store-bought
1 tablespoon simple syrup
1 tablespoon tequila
1/2 teaspoon orange blossom water
4 ounces orange juice, freshly squeezed or pulp-free store-bought
1 tablespoon simple syrup
1 tablespoon tequila
1/2 teaspoon pomegranate juice
1/2 teaspoon grenadine syrup
1/4 cup pomegranate juice, plus 3 tablespoons
2 tablespoons grenadine syrup
1 tablespoon tequila

Steps:

  • Stir together the ingredients for each layer separately. Cover and place the 2nd and 3rd layer mixtures in the fridge for now. Divide the 1st layer evenly between 6 (2.5 ounce) or 5 (3 ounce) popsicle molds. Set on a level surface in the freezer for 45-60 minutes. Remove from freezer and slowly pour in the second layer. Freeze for 30 minutes, then poke wooden popsicle sticks through the center, and freeze for another 30 minutes. Remove from freezer and slowly pour in the 3rd layer. Return to freezer and freeze until solid, 4-6 hours.

Nutrition Facts : ServingSize 1 ice pop, Calories 70 calories, Fat 0 g, Carbohydrate 9 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 9 g

TEQUILA SUNRISE CAKE POPS



Tequila Sunrise Cake Pops image

These cocktail-inspired cake pops are sure to be a hit at your next party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 18

Number Of Ingredients 19

1 cup Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 tablespoon grated orange peel
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
1/4 cup vegetable oil
2 tablespoons orange-flavored liqueur
1 tablespoon grenadine syrup
2 eggs
1/4 cup butter, softened
1 1/2 cups powdered sugar
3 tablespoons tequila
1 bag (12 oz) yellow candy melts
28 paper lollipop sticks (6 inch)
2 Styrofoam block (each about 12x3x2 inches)
1 bag (12 oz) orange candy melts
Red colored sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8x4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.
  • In food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.
  • In small bowl, combine all filling ingredients; beat on low speed until mixed. Beat on medium speed until creamy. Add to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1 1/2-inch) balls onto waxed paper-lined cookie sheet. Freeze 30 minutes.
  • In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top 1/2 inch of each lollipop stick into melted coating and insert 1 inch into each cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into styrofoam block. Let stand until set.
  • In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Place in styrofoam block. Let stand until set.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fiber 0 g, Protein 1 g, SaturatedFat 12 g, ServingSize 1 Cake Ball, Sodium 150 mg, Sugar 40 g, TransFat 0 g

TEQUILA SUNRISE FREEZER POPS



Tequila Sunrise Freezer Pops image

If you grew up in the 1990s and remember Push Pops, then this dessert will definitely hit home. I'm giving one of my favorite childhood treats an adult twist. The recipe includes an orange tequila semifreddo and a grenadine jelly set with gelatin. And of course, each frozen pop has the hue of a traditional tequila sunrise cocktail.

Provided by Lasheeda Perry

Categories     beverage

Time 3h30m

Yield 7 pops

Number Of Ingredients 10

3/4 cup grenadine
1/4 cup cold water
1 teaspoon gelatin powder
1/3 cup plus 1 1/2 tablespoons heavy cream
1 cup cream cheese, softened
Finely grated zest of 1 orange
1/2 cup plus 2 tablespoons confectioners' sugar
1/3 cup fresh orange juice
3 1/2 tablespoons gold tequila
2 1/2 tablespoons pasteurized egg yolks

Steps:

  • Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
  • For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
  • For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
  • Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners' sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
  • Remove the whipped cream and grenadine gelatin from the refrigerator.
  • Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
  • Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.

TEQUILA SUNRISE ICE POPS



Tequila Sunrise Ice Pops image

A great way for adults to have a cocktail. Tip: you can make "virgin" ice pops by eliminating the tequila and adding an exrta tablespoon each of the cranberry juice cocktail and lime juice.

Provided by Barb G.

Categories     Frozen Desserts

Time 15m

Yield 8 frozen pops

Number Of Ingredients 5

1/2 cup cranberry juice cocktail
2 tablespoons lime juice
2 teaspoons honey
1 1/2 cups orange juice
1/4 cup tequila

Steps:

  • In a large measuring cup combine canberry juice cocktail, lime juice, and honey; using 8 plastic frozen pop molds or 3-ounce paper cups, pour 4 teaspoons of the juice mixture into the bottom of each mold; freeze for 1 hour or until firm but NOT hard.
  • In another liquid measuring cup combine orange juice and tequila; carefully pour orange juice mixture over cranberry mixture.
  • Cover paper cups with foil and insert wooden craft sticks into cups or insert pop mold sticks into pop molds; freeze overnight, Remove pops from molds or tear off paper and remove foil before serving.

Tips:

  • Choose ripe fruits: Use ripe fruits for the best flavor and sweetness. Overripe fruits may have a mushy texture and an overly sweet taste.
  • Freeze the fruit in advance: Freezing the fruit before blending helps to create a smoother and creamier texture. You can freeze the fruit in chunks or slices.
  • Use a powerful blender: A high-powered blender is essential for achieving a smooth and creamy texture. If you don't have a powerful blender, you may need to blend the mixture in batches.
  • Add liquids gradually: Add the liquids, such as milk or yogurt, gradually until you reach the desired consistency. Adding too much liquid can make the pops too icy.
  • Use popsicle molds or cups: You can use popsicle molds or small paper cups to freeze the pops. If using paper cups, be sure to insert a popsicle stick into the center of each cup before freezing.
  • Freeze the pops for at least 4 hours: Freeze the pops for at least 4 hours, or overnight, before serving. This will ensure that they are fully frozen and have a firm texture.

Conclusion:

Tequila sunrise ice pops are a delicious and refreshing treat that are perfect for summer. They are made with a combination of fresh fruit, yogurt, and tequila, and are sure to be a hit with adults and kids alike. With a few simple ingredients and a little bit of time, you can easily make these delicious pops at home. So next time you're looking for a refreshing and boozy treat, give these tequila sunrise ice pops a try!

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