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Cool off with a child-like spin on grown-up cocktail…frozen Moscow mules!
You’re walking down the street, the air is thick and sticky, the temperature soaring to well over 90 degrees. You’re thirsty, dragging, and over-heating from the inside out. And then…is it mirage? No. It’s a food truck tucked on a side street, humming tropical tunes, and selling popsicles.
But these aren’t the popsicles of your youth. Nope…these are grown-up popsicles, boozy popsicles, that taste just like your favorite summer cocktails. Cooling frozen treats with a little boozy kick to mellow you out.
So this was actually me…strolling down the street in Charleston earlier in the summer. And when I say strolling, I mean hobbling back to my hotel in search of a cold drink. Well thankfully that mirage wasn’t a figment of my imagination, it was the real deal.
I selected a tart Moscow mule push-pop and was instantly cooled down. You could taste the spice of the ginger and the tang from the lime. It wasn’t too sweet and the pop was perfectly smooth and frosty, but not icy. I couldn’t wait to get home to recreate it.
Tips on making the perfect Moscow Mule Push-Pop
- Crafting a classic Moscow mule is simple…ginger beer, lime and vodka. Now when you freeze them, the flavors can get a little dulled. So how do we get those ingredients to sing? Amp em up. In addition to ginger beer, a couple teaspoons of fresh ginger bring that spicy ginger flavor forward. We’re also going to use lime three ways to bring a bright, citrusy zing…limeade (the drink, not concentrate), lime juice, and lime zest. POW!
- Ginger BEER not ginger ALE. It’s packs more of a ginger wallop, and isn’t quite as sweet. Now you can make your own (my recipe is here with my popular tequila Mexican mules) or store-bought works just as well too. And if you’re wondering, ginger beer is non-alcoholic (that part comes next 😉)
- Watch your alcohol content. Now alcohol doesn’t freeze so you have to make sure your proportions are right when you’re spinning this in your ice cream maker. The good news is that the alcohol keeps the pops from getting too icy and instead they have a softer, smoother texture.
Do I really need an ice cream maker?
Sorry Charlie, but yes. For these push-pops you do need an ice cream maker. Push pop containers are not sealed so liquid will just leak right out as they’re being filled. That also means you need to work quickly to fill the push pops once the mixture is frozen. Spoon the frozen mixture into the containers, tamp it down, pop on the top and into the freezer STAT! Once in the freezer, let them chill for at least two hours before diving in. They’re worth the wait, I promise!
Want more frozen summer boozy treats?
Try these favorites that are sure to cool you down when temps are up:
- Watermelon Champagne Popsicles
- Peach Sangria Slushies
- Frozen Cucumber Lemonade Cocktail
- Grilled Strawberry Cocktail
Cool off with a child-like spin on grown-up cocktail...frozen Moscow mules!
- 2 tsp fresh ginger, grated
- 1 lime, zested and juiced
- 24 oz ginger beer
- 8 oz limeade (not concentrate)
- 6 oz vodka
Combine all ingredients in a large bowl and stir well. Chill until cold and then spin in an ice cream maker according to manufacturers instructions.
Once mixture is slushy and mostly frozen (the alcohol will prevent it from completely freezing), scoop it into push pop containers. Tamp it down well, then place the lids on top and store in the freezer until hard and set, at least 2 hours.