5 Boozy Popsicle Recipes for a Cool End-of-Summer Treat

To escape our post-summertime sadness while also enduring the lingering September heat, why don’t we enjoy some boozy popsicle treats? As long as you’re 21, nobody ever said popsicles had to be PG-13, and we have the recipes to make your frozen dessert dreams come true.

Alcoholic popsicles are easy to make, and as you might imagine, even easier to eat. They’re great to serve at parties,or enjoy in the privacy of your own patio — what’s more, they can keep in the freezer for as long as you want. Take one of these 5 popsicle recipes for a spin and see just how fun ice pops really can be.

Source: iStock

1. Roasted Strawberry Red Wine Popsicles

Try these Roasted Strawberry Red Wine Popsicles from Pastry Affair and you won’t be disappointed. These ice pops are made out of sweet wine, sugar, balsamic vinegar, and strawberries: You’d be hard-pressed to find something you didn’t like.


  • 16 ounces strawberries, hulled and quartered
  • 1 teaspoon balsamic vinegar (optional)
  • 2 tablespoons granulated sugar
  • 1 cup sweet red wine

Directions: Preheat oven to 375 degrees Fahrenheit. In a bowl, mix together the quartered strawberries, balsamic vinegar, and sugar. Spread evenly over a rimmed baking sheet and bake for 20 to 25 minutes, or until the berry juices have thickened (but are not burning). Remove from the oven and cool to room temperature. Place half of the roasted strawberries and juices in a food processor and process until smooth. Stir in the red wine.

Spoon the remaining half of the roasted strawberries into the popsicle molds. Evenly pour red wine mixture into molds until close to the top. Freeze popsicles for at least 45 minutes before inserting popsicle sticks. Freeze for a remaining 4 to 6 hours, or until completely frozen, before serving.

Source: iStock

2. Spiked Raspberry Sweet Tea Pops

You could also whip up these Spiked Raspberry Sweet Tea Pops from Refinery 29. Only 5 ingredients are required to make 10 3-ounce pops, and aside from the freezing requirements, these pops come together in no time.


  • ¼ pound (1 cup) fresh raspberries
  • 5 ounces dark organic cane sugar
  • 1 ½ cup plus 2 tablespoons water
  • 1 teaspoon loose black tea
  • 3 fluid ounces vodka

Directions: Bring 1 cup of water to boil, add black tea, and allow to steep for 5 minutes. Then, strain leaves from tea. Combine sugar and remaining water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat and allow syrup to cool.

Smash raspberries with a potato masher or the back of a fork. Add cooled syrup, tea, and vodka, then mix well. Taste and add a little more syrup if not sweet enough. Pour into molds, add sticks, and freeze until solid, 4 to 6 hours. Unmold and transfer to plastic bags for storage, or serve at once.

Source: iStock

3. Tropical Tequila Sunrise Popsicles

Moving right along, we come to these Tropical Tequila Sunrise Popsicles from Real Food By DadAll you need is pineapple juice, fresh pineapple, tequila, and grenadine, so grab your popsicle molds and get going.


  • 2 cups pineapple juice
  • 1 pound fresh pineapple, peeled and pureed
  • ¾ cup tequila
  • ¼ cup grenadine

Directions: Combine and stir pineapple juice, pureed pineapple, and tequila. Fill popsicle wells ¾ way up with pineapple mixture. Pour 1 teaspoon of grenadine into each well.

Source: iStock

4. Avocado Tequila Lime Popsicles

If you’re feeling extra ambitious, keep out the tequila and make these sophisticated Avocado Tequila Lime Popsicles from Stresscake. Serve up these boozy treats and you’ll impress guests in no time.


  • 1 cup water
  • ½ cup sugar
  • Zest of 4 limes (about 2 tablespoons)
  • 5 ripe, soft avocados
  • ⅓ cup lime juice (about 4 to 5 limes)
  • 2 ½ tablespoons tequila
  • ½ teaspoon kosher salt

Directions: Combine the sugar and water in a small saucepan and boil until the sugar is fully dissolved. Add the lime zest and let cool to room temperature. Strain into a bowl to remove the zest, and for best results, chill for several hours. Cut the avocados in half and remove the flesh. Add to a blender with the lime juice, tequila, and salt, and process until smooth. If you need a little more liquid to get things moving, add some of the lime simple syrup.

Add the avocado mixture to the simple syrup and stir until well blended. Pour into popsicle molds and freeze until solid, at least 4 hours. To remove from the molds, run warm water along the outside and carefully ease out of the cavities. For longer storage, remove from the molds, wrap individually in plastic wrap, place in a large zip-top bag and store in the freezer.

Source: iStock

5. Beer Popsicles

Ending on a bubbly note, we had to include beer popsicles on this list. Luckily, The Kitchn has the perfect tutorial. These popsicles are the perfect treats to cheers to summer with, and they might even keep you buzzing all the way through until next year.


  • 6 limes
  • 6 teaspoons of light agave nectar
  • 6 cans of beer


  • 6 wooden skewers, sticks, or plastic utensils
  • 1 bowl for each can of beer
  • 6 plastic party cups (optional)

Directions: Open cans: There are two methods to making these popsicles. The first is made in the can, where you’ll have to remove some of the beer before adding in the extras. You’ll want to “remove” roughly ¼ of the can so it doesn’t expand in your freezer. Alternatively, pour the entire contents of the can into a plastic disposable cup.

Add in agave and lime: Juice the lime directly over the can or cup. Make sure your limes have been softened a little first by rolling them on the counter or popping them in the microwave for 10 seconds. Stir the contents of the cup or can until mixed (15 seconds).

Add sticks: If using wooden popsicle sticks, or bamboo skewers, moisten the sticks with beer or water before inserting.

Time to freeze: Allow to freeze solid for 3 to 4 hours or overnight.

Removal: If you used the disposable cup method, removing the pop from the can is as simple as giving it a twist; it should pop right out. If you used the can, use a serrated knife to cut off the bottom and slide the pop out of the can.

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