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Pina colada cocktails

Alfresco entertaining has never been this easy as popsicles are given the grown-up cocktail treatment to become ‘poptails’.

Recipes and styling
Katelyn Williams,ttw-clones Photos Angie Lázaro, Food Assistant Liezl Odendaal

Coconut passion pina colada pops
(makes 6)

½ cup water
20ml castor sugar
¼ cup passion fruit pulp
210ml coconut milk
¼ cup milk
3T Malibu
50ml castor sugar

Combine water, sugar and passion fruit pulp until dissolved. Pour into popsicle moulds and freeze until about halfway frozen and the inside is still liquid. Pour out the inner liquid. Whisk coconut milk, milk, Malibu and sugar until dissolved and pour into the centres. Freeze until hard before unmoulding.

Berry ice lollys

Blueberry gin and tonic poptails
(makes 6)

1 cup water
3T castor sugar
½ cup lemon juice
¼ cup gin
¼t vanilla
½ cup blueberries
tonic water, to top up

Stir together the water, sugar and lemon juice until dissolved. Add the gin, vanilla and blueberries and pour into popsicle moulds. Freeze until firm before unmoulding. Serve popsicles in chilled cocktail glasses and top up with tonic water.

Peach and strawberry bellini poptails
(makes 6)

½ cup castor sugar
¾ cup water
2T lemon or lime juice
¾ cup puréed strawberries
¾ cup puréed peaches
sparkling wine, to top up

Combine sugar, water and lemon juice and stir until melted. Divide into two and mix the strawberry purée into one and the peach purée into the other. Pour the strawberry into the popsicle moulds and freeze until firm before topping up with the peach purée. Unmould and serve in frozen cocktail glasses and top up with chilled sparkling wine.

Serve the pops with popping candy as a dip for a playful and interesting addition.

Appletini ice lolly

Green appletini
(makes 6)

½ cup castor sugar
¾ cup water
1½ cups apple juice
2T lime juice
½ cup vodka or gin
1T vermouth
1 small Granny Smith apple, sliced

Combine sugar, water, juice, vodka and vermouth until dissolved. Pour into popsicle moulds and insert thinly sliced apple into each mould. Freeze until firm.

Virgin 'poptails' can easily be made by substituting the alcohol with fruit juice or water.

Banana cheesecake frozen cocktail

Banana cheesecake pop
(makes 6)

¼ cup cream cheese, softened
½ cup 2% milk, lukewarm
35ml castor sugar
2t vanilla extract
2T rum
1t lemon juice
1 banana, thinly sliced
½ cup crushed biscuits
200g dark chocolate, melted

Whisk the cream cheese until smooth. Add the milk and stir gently until incorporated. Whisk in sugar, vanilla, rum and lemon juice until dissolved. Insert banana slices along the sides of the popsicle moulds and add the cream cheese mix. Top with crushed biscuits and freeze until firm. Unmould and dip the tips into melted chocolate. Allow to set and serve.

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