Paloma Popsicles are a chillingly refreshing way to beat the heat this summer! This frozen twist on the classic tequila cocktail is tart, sweet, and just the right amount of boozy.
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While the Margarita may reign supreme in bars and restaurants across the nation, the Paloma is my true tequila cocktail of choice. I love the tart sophistication of the grapefruit and the brightness of the lime, balanced perfectly with the sweet agave of the tequila. Add a touch of mescal for a bit of earthy smoke, and I’m in heaven.
These Boozy Paloma Popsicles are a refreshing twist on this cocktail classic. The citrus flavors are perfect for summer, spiked with just the right amount of liquor to spice things up. Share a batch poolside or at your next barbeque to impress your friends with a special adult-only treat.
Boozy Paloma Popsicles
Turning a cocktail into an ice pop isn’t exactly easy. Tequila (and most hard liquors) have a much lower freezing point than water. Using the same proportions you’d use for a drink just won’t freeze the way you need it to in a popsicle. The trick, then, is to find the right proportions of your mixer (in this case, juice) to your liquor so that the popsicles can freeze and still taste boozy.
All-natural grapefruit juice can be excessively tart, almost to the point of being bitter. After a few tries, I found mixing in some orange juice (rather than just upping the simple syrup) gives the right level of sweetness while also helping the popsicle to freeze up solid. Even if you like a strong drink (like me), three ounces of liquor to the ten popsicles is tasty without being overwhelming to any friends that don’t party as hard as you do.
Cheers to enjoying a beautiful summer!
Boozy Paloma Popsicles with Tequila, Grapefruit, & Lime
- 1 ¼ cup grapefruit juice
- ¾ cup orange juice
- 3 ounces lime juice
- 2 ounces Silver Tequila
- 1 ounce Mescal Tequila (or a third ounce of Silver Tequila)
- ¼ cup granulated sugar
- 2-3 ounces grenadine
- In a large measuring cup, combine all of the ingredients except the grenadine, whisking to combine. Pour the Paloma mixture into your popsicle mods, leaving about a fourth inch of space in each.
- Freeze the popsicles until just slushy enough to hold up a popsicle stick (about 45 minutes to an hour). Top off each popsicle with a bit of grenadine. Insert the popsicle sticks into the molds. If you like, you can swirl the grenadine around a bit with the stick before settling it into the pop to give it a bit of an “ombre” coloring. Freeze the pops overnight until solid.
- To remove the popsicles, submerge the mold in a bowl of lukewarm water for about 30 seconds (not too much longer of the pops will melt too much). Gently wiggle the pops out of the molds and serve immediately. I like to put them in glasses - this way you can just sip up any bits that melt!