It's amazing what foods chefs will sneak liquor into, but the tradition goes back a long way: chocolates filled with Batavia Arrack, Grasshopper Pie with creme de menthe, and good old rum raisin cake are just a few examples. It seems there are more and more new books focusing on this topic too, including the Never Cook Sober cookbook and Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever by Jessie Cross.
The latter book includes recipes for ice pops, ice cream, gelato, frozen yogurt, sorbet, granitas, and more. I was immediately attracted to the recipe for the Fiery Chili Lime Tequila Pops, though, because with cucumber, lime, tequila, and chili powder, how could it go wrong?
It didn't when I made them. They're delicious- soothing and spicy. I used a good blanco tequila and recommend you do the same.
With just three tablespoons of tequila between them all, they're not too potent on the alcohol, but make sure you keep them out of reach of kids. I'm sure a version without alcohol would be just as tasty too.
Fiery Chili Lime Tequila Pops
By Jessie Cross, from Slushed!
Makes about 5 pops
4 Medium-Sized Cucumbers, Peeled, Seeded, and Chopped
2 tablespoons Sugar
.25 cup Freshly Squeezed Lime Juice
.125 (1/8) teaspoon Ground Chipotle Chili Powder
3 tablespoons Tequila
Purée the cucumbers in a food processor or blender until smooth. Strain the purée into a large bowl. Add the sugar, lime juice, chipotle chili powder, and tequila. Whisk until the sugar completely dissolves. Pour into pop molds, leaving a quarter inch at the top. Freeze until slushy, then insert a stick into each. Freeze overnight, until solid.