Boozy Paletas

Popsicles or Cocktails? Popsicocktails!

Glass drinks are a no-go at the pool, so we came up with an easy summer treat to get you buzzed while keeping you cool. Meet the boozy paleta, Mexico’s answer to the popsicle and your new favorite way to summer cocktail. These aren’t the sugar bomb Rocket Pops from your childhood. We let summer fruits like watermelon, pineapple and grapefruit take center stage to inspire a fun twist on our favorite cocktails.


To get perfect paletas, the trick is to first freeze your mixture until it’s slushy. Once you have that slushy consistency, take out and mix to incorporate the solids, and then put your popsicle sticks in. If you just go straight from liquid to freezing, the fruit pulp will separate from the liquid and float to the top. The slush, mix, refreeze method ensures the picture perfect paleta that will have friends on Instagram thinking you secretly jetted off to Mexico City.


Once remixed, these guys take about 5-6 hours to freeze, so give yourself time if you’re planning to make a few batches. Each batch makes about 8-10 paletas. We picked up some little plastic sleeves to individually wrap our pops, making them easy to transport to 4th of July parties. We recommend writing the flavors on the sticks, and bringing cupcake liners to use as drip-guards against any melting situations. Bonus: it makes your popsicle look like an Elizabethan courtesan with a little frilly paper collar! Time to get your summer buzz going...

You can grab the molds and wrappers were used on Amazon.

Paloma Pops

This cocktail is the official drink of the summer (sorry Rosé), and even more refreshing in frozen form. Ruby Red grapefruits are perfect for this recipe; they have the right balance of tangy tart and sweetness to cut the tequila, and the color is summer perfection.

  • ¾ cup water

  • 1 cup sugar

  • 2 cups freshly squeezed grapefruit juice (about 4 grapefruits)

  • ½ cup tequila

  • pinch of salt

  1. For simple syrup - Combine the water and sugar in a small saucepan. Cook over medium heat, stirring until it comes to a boil and the sugar has dissolved. Let cool to room temperature.

  2. Mix the simple syrup, grapefruit juice and tequila. Pour mixture into molds, fill just below the rim.

  3. Place molds in the freezer for about 1 - 1 ½ hours until the mixture gets slushy.

  4. Using a popsicle stick mix the slush until the fruit is evenly incorporated before inserting the sticks. Freeze until solid (at least 5-6 hours, but overnight is better).


Watermelon Mojito

Refresh with this minty, watermelon mojito. The fruit is getting blitzed in the blender, so a seedless watermelon is the way to go here. Best enjoyed while basking on a huge pool floatie and wearing oversized sunglasses!

  • ½ cup water

  • ½ cup sugar

  • 1 ½ pounds peeled, diced watermelon (about 4 cups)

  • 1 cup fresh mint leaves

  • 1 tablespoon freshly squeezed lime juice

  • ½ cup rum

  • Pinch of salt

  1. For simple syrup - Combine the water and sugar in a small saucepan. Cook over medium heat, stirring until it comes to a boil and the sugar has dissolved. Let cool to room temperature.

  2. Pour the syrup, watermelon, lime juice, mint, rum and salt into a blender; blend until smooth.P

  3. our mixture into molds, fill just below the rim.

  4. Place molds in the freezer for about 1 - 1 ½ hours until the mixture gets slushy.

  5. Using a popsicle stick mix the slush until the fruit is evenly incorporated before inserting the sticks. Freeze until solid (at least 5-6 hours, but overnight is better).


Chili Chile Pineapple Paletas

Depending on how much heat you can handle, you can use ground chiles (arbol or guajillo are best), Aleppo pepper or Tajin seasoning. We chose Aleppo pepper here to give our pops some color and a lil' spicy kick. The smoky mezcal compliments the heat but, fair warning, you’re gonna crave a side of tacos al pastor to go along with these guys.

  • 1 small ripe pineapple, peeled (about 4 cups)

  • 2 tablespoons freshly squeezed lime juice

  • ½ cup mezcal

  • 1 to 2 teaspoons ground chiles (arbol or guajillo), Aleppo pepper or Tajin (if using this spice omit the salt, it’s already in the mix)

  • ½ teaspoon salt

  • If using a less than ripe, tart pineapple add a 1/2 cup (or to taste) of the simple syrup we used in the two recipes above...but if you're using a ripe pineapple the fruit itself will be sweet enough without the added sugar.

  1. Finely dice 1 ½ cups of the pineapple and coarsely chop the rest. Mix the diced pineapple with your chili of choice, salt and set aside.

  2. Put the rest of the coarsely chopped pineapple in a blender, add the lime juice and mezcal, and blend until smooth. By combining the diced and blended pineapple, you’ll keep some of the fruit’s natural texture.

  3. Divide the blended mixture among the mold, leaving enough room for the diced pineapple (fill about 2/3 full).

  4. Freeze until the mixture has a slushy consistency (1 hour) so the diced pineapple doesn’t sink to the bottom when added.

  5. Drop the diced pineapple into the pops, dividing it evenly between the molds. If it floats, push it down with a small spoon or popsicle stick. Insert popsicle sticks.

  6. Freeze until solid (at least 5-6 hours, but overnight is better).

Un-molding Your Pops

  1. Fill up a large glass or container with very hot water, a big mason jar or in my case a cocktail mixing glass will do.

  2. Dunk the molds into the hot water 1-2 at a time, be careful to not get any water into the mold. Hold for about 20 seconds.

  3. Squeeze the sides of the mold to loosen. You can also tap them on a hard surface.

  4. Then gently wiggle your popsicle and pull straight up.

  5. If your pops break, stick them back in the freezer, they're not ready yet.

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