+ Happy Hour

Happy Hour: Poolside Popsicles

Years ago, I was lucky enough to find a below market condo for rent in downtown D.C. that came complete with a rooftop pool.  (Yes, I hit the apartment jackpot.)  However, my pool, like most in America, has a no alcoholic beverages policy.  So on Friday night when I strolled up to the roof to dip my toes in the cool, chlorinated water and enjoy the sunset, I was pleased to discover that a fellow urban dweller had developed a work around to the alcoholic beverage policy: boozy Popsicles.

Technically not a beverage + No breakable glass bottle involved = G-E-N-I-U-S.

And to those of you saying, “But Belle, alcohol doesn’t freeze.”  I assure you, it does.  With incredibly refreshing results.  It’s also nearly impossible to consume enough of them to get dangerously drunk because they’re so cold, you’d freeze the inside of your mouth to the point of numbness before you could become truly intoxicated.  It’s like a built in safety mechanism.

Vix Coral Cut Out One Piece (Bluefly, $67)

I like this suit, however, it is not for everyone.  The well-endowed and the apple shaped need not apply, unless, of course, you like pulling the suit up all day.  If you’re on the busty side, try this bikini top in coral.  And if you’d like to minimize a thicker middle, ruching is your friend. 

Campari Citrus Pops

from The Kitchn
makes 10-15, depending on the size

Grapefruit Pops
1 cup sugar
1 cup water
3 cups grapefruit juice
1/2 cup Campari

Orange Pops
1 cup sugar
1 cup water
3 cups orange juice
1/2 lemon, juiced
1/2 cup Campari

Mix the water and sugar together in a small pan over a low heat, and bring up to boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat and cool (makes a little over 1 cup).

Combine the citrus juice and Campari and add 1 cup of the cooled syrup. Adjust to taste: for the grapefruit pops, you may want to add a tablespoon or two extra syrup if you prefer them less tart. Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen.

Pour into popsicle molds and freeze at least 8 hours or overnight. To remove, run the molds quickly under hot water, and gently pull out the pops.

Popsicle molds are available at any home store, but if you’re too cheap to buy them, Dixie cups and popsicle sticks work too. 

And if Campari isn’t your flavor du jour, try these rum and mojito popsicle recipes.


    leave a comment

  1. Meg says:

    Possible the most ingenious idea ever. Think anyone would catch on if I were eating one of these at my desk at work?

    June 10, 2011/Reply
  2. Sophiegoose says:

    I love this idea! Perfect for the heat, or even just to have for fun!

    June 10, 2011/Reply
  3. hillybilly says:

    you just saved my life this summer.

    June 11, 2011/Reply