- Alcohol inhibits the freezing process so limit the amount of alcohol content to less than 20%, which equals to about 1 shot of liquor per cup of puréed fruit/liquid. Proper ratio of alcohol to fruit will ensure that you will have frozen pops.
- If you’d like to add more alcohol, make granitas or shaved ice instead. Frozen slushy treats are good, too, but harder to eat on a stick!
- Using simple syrup, honey, or other liquified sweeteners are easier to incorporate into the rest of the ingredients. However, sugar also lowers the freezing point, so don’t add too much.
- Wine has less alcohol than liquor so you can use more of it without interfering with the freezing process.
- Ice pop molds are available online and in many kitchen stores, but you can also use small 3-ounce cups (think Dixie® bath cups), shot glasses, ramekins, and even small plastic yogurt containers.
- Wooden ice pop sticks are available at many craft stores.