Pineapple, Cilantro and Blackberry Vodka Ice Pops

A sweet snack that'll keep you cool and tipsy

These are the perfect party pops-refreshing, beautiful and not too sweet. And warning: They will get you a tad bit tipsy.

When cooking the blackberries, mash half of them to release their juices, but keep some whole and spoon them into the sides of the ice pop molds so their deep purple beauty shows. And don't skimp on the whole-fat yogurt. It adds the perfect amount of creaminess to balance everything out.

Recipe from the Tasting Table Test Kitchen

Pineapple, Cilantro And Blackberry Vodka Ice Pops
5 from 36 ratings
Learn how to make a boozy pineapple, cilantro and blackberry ice pop with this recipe from our Test Kitchen.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
3
ice pops
Total time: 30 minutes
Ingredients
  • For the Boozy Blackberries
  • 3½ cups blackberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 ounces vodka
  • For the Ice Pop Purée
  • 3 cups fresh pineapple chunks (about ½ whole pineapple)
  • ⅓ cup cilantro leaves
  • ⅓ cup banana slices (about ½ banana)
  • ⅓ cup whole-fat Greek yogurt
  • 2¼ ounces vodka
  • 1 tablespoon fresh lime juice (juice of about 1 lime)
  • Pinch kosher salt
Directions
  1. Make the boozy blackberries: Prepare an ice bath. In a medium saucepan over high heat, bring the blackberries, sugar and water, covered, to a boil. Remove the lid and continue to cook at a medium boil, stirring occasionally and gently mashing half of the berries using a wooden spoon, until the berries are soft and the liquid has reduced to a syrup, 10 to 12 minutes. Stir in the vodka and immediately remove from the heat. Pour the blackberries into a bowl set over the ice bath and cool completely.
  2. Make the ice pop purée. In a blender, purée all the ingredients on high until smooth, 2 minutes.
  3. Assemble the ice pops: Spoon 2 tablespoons of purée into the bottom of each ice pop mold. Layer with 2 tablespoons of the blackberries. Repeat with 1 more layer of each. Insert a popsicle stick and freeze until solid, 4 to 5 hours.
  4. To serve: One at a time, dip a frozen ice pop mold into a bowl of warm water for 10 to 15 seconds. Gently pull the ice pop to release from the mold and serve.
Nutrition
Calories per Serving 331
Total Fat 2.8 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Cholesterol 4.3 mg
Total Carbohydrates 53.4 g
Dietary Fiber 11.9 g
Total Sugars 37.0 g
Sodium 59.5 mg
Protein 5.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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