The Papaya Breeze Frosé Poptail ~ this deliciously easy frozen cocktail on a stick is the height of summer elegance.
If you’ve never thought of popsicles an an adult indulgence, you’ve got some catching up to do. On a sweltering evening, a cocktail on a stick can be the best way to kick back with friends. You can pattern your poptail after a classic cocktail, or forge new territory by artfully spiking almost any popsicle recipe. One thing to remember — alcohol freezes at a much lower temperature than water, so a true frozen cocktail is impossible to achieve. But you can add about 20-25% alcohol to a popsicle recipe with good results. Alternatively you can use a lower alcohol content beverage like wine. These Papaya poptails are proof that popsicles can be deliciously frosty, elegant…and alcoholic. Nice to know.
This cross between a popsicle and a cocktail is made with equal parts papaya and rosé wine. The marriage results in a not too sweet, not too overpowering frozen treat worthy of the most enchanting summer evening. I loved this one, and I think it would be so perfect for an elegant party. The texture was perfect, and the wine flavor came through nice and strong.
Popsicles are a great way to enjoy unusual fruits, fruits that you’ve seen at the market but don’t buy because you don’t have a clue what to do with them. Tropical fruits like papaya have a mellow, exotic flavor and creamy texture. They puree to a super smooth texture, and freeze beautifully.
I like to serve poptails in some kind of glass. It reinforces the cocktail theme, and it gives people a place to set their poptail down if they want to take it slow.
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The Papaya Breeze Poptail
Equipment
- popsicle mold
Ingredients
- 1 medium ripe papaya
- 1 1/2 cups rose wine, or white wine of your choice
Instructions
- Peel the papaya, and cut it in half lengthwise. Scoop out all the seeds, and any stringy pith, with a spoon. Give it a rough chop.
- Puree the fruit in a blender or food processor.
- Mix about 1 1/2 cups puree with an equal amount of rose. Stir well to combine.
- Pour the mixture into your popsicle mold. Cover the top of the mold with foil, Flattening out the top with your hands so you can see the outline of each mold. Insert a popsicle stick into the center of each mold. Freeze until solid, 4 -5 hours, or overnight.
- To un-mold the pops, fill your sink with hot tap water. Immerse the mold up to by not past the top rim. Hold for 15 seconds, then remove from the water and slip the popsicles out. If they don’t budge, immerse the mold for another 15 seconds.
Hi Sue, you are the popsicle queen, another great recipe!
i want one! Or two or three! I mean I dont think you could get any better with this Popsicle.
This is such a great idea! Can’t wait to try it out!
Gorgeous poptails, I love the color!
Sue, you should win a prize for the phrase “cocktail on a stick”! The color of these is dreamy and I agree – a great way to cool down and wind down at the end of a summer day. Your photos are just beautiful.
These are perfect for a lazy summer evening gathering or after a swim.
These ‘poptails’ are so deliciously simple. I’m really enjoying your popsicles week, Sue! I’ve never actually tried making any, but you are giving me all sorts of ideas to try. Thank you!
I absolutely adore papaya! What a perfect summer treat.
These poptails look luscious and sound delightful. Can’t wait to try!
I just love the word ‘Poptail’ not to mention these look lovely! I need more papaya in my life 🙂