We’re officially into summer now, which means it’s time to break out the slip ‘n slide and all the frozen treats. I’m partial to these grilled peach margarita popsicles, which combine my favorite summer stone fruit and my favorite summer cocktail. A generous splash of booze and caramelized peach flavor blended into a frozen snack will keep you feeling calm and cool all summer long.
It’s the very end of popsicle week, a delightful celebration put on by the equally delightful Wit and Vinegar, when food bloggers all over the world put their favorite popsicle recipes and gorgeous photos out into the world. I can’t believe it took me until the last day to share these babies. But that’s what happens when it’s the first week of summer vacation and it’s just you and two kiddos – you lose track of time and don’t get any work done for your burgeoning baking blog. To be clear, that isn’t a complaint; I wouldn’t want it any other way.
So as Friday rolled around, I finally got my act together (with the help of Mary Poppins, which my kids are currently obsessed with, and a rainy afternoon) and made a bunch of sweet treats to share with you. I had a bunch of ideas for popsicles, so stay tuned all summer, because I’m sure they’ll turn up eventually. But since I had a bunch of fresh peaches in my fridge and tequila and triple sec in my “liquor cabinet” (those high cabinets above the fridge that the kids can’t reach), grilled peach margarita popsicles really seemed like the only option. Because in the summer we should be having happy hour in frozen form, right?
I wanted to grill the peaches to get that extra caramelized flavor that makes these popsicles special. You could definitely skip this step, since ripe peaches are sweet and delicious all on their own, but I’d definitely recommend it if you have the time. Then all you have to do is toss the grilled halved peaches in the blender, add some tequila and tripe sec, blend, and pour into your popsicle molds. A few hours later, you have a boozy frozen treat that’s perfect for sitting outside and soaking up the summer sun.
- 4 peaches, halved and pitted
- ⅓ cup tequila
- ¼ cup triple sec
- Grill the peaches cut-side down for 3-4 minutes, until grill marks appear and the peach flesh starts to get tender. This may take less time if you have very ripe peaches.
- Carefully turn the peaches over so they are skin-side down and grill another 2-3 minutes.
- Place the peaches, tequila, and triple sec in a blender and blend until smooth. Pour into a popsicle mold, leaving a quarter inch of space at the top, add your popsicle sticks, and freeze for 8 hours or overnight.