SPRING BREAK 2016 — Chances are you’re out on the beach somewhere warm, a cocktail (or two) in hand, while working on your tan. But if you’re like me, you’re staying North this break, camping out in New York City, super jealous of all of those warm weather ‘grams. I could live vicariously through you all, or I could fake it ’til I make it South, at least in spirit. My goal this break is to pretend I’m on the beach with those of you lucky enough to be drunk in Cabo or Cancun.
The best way to channel #spraaangbreak in the colder climates is through the alcohol: daiquiris, piña coladas and the almighty margarita — the epitome of the warm weather beverage. It’s refreshing, high in alcohol content and tropical enough to ship you off to drunken 85° nights.
These popsicles are perfect if you’re looking for a way to liven up your staycation, but they’re also hands down the best way to rage in the summer. No matter where you are, you’ll want to give these DIY spring break popsicles a try.
A tip to enjoy: you can change up the ratios, but the more alcohol you add, the longer it’ll take to freeze (IDK some science thing).
Frozen Margarita Popsicles
- 1/2 cup Tequila
- 1/2 cup Triple Sec
- 1 cup lime juice
- Zest of 2 limes
- 1 1/2 cups lemon-lime soda
- 2 tablespoons sugar
- Combine that ish in a bowl (you could drink it now if you wanted to)
- Ladle the mix into dixie cups, sprinkle with salt and freeze for 1 hour.
- After the hour is up, stick a popsicle stick in each popsicle.
- Freeze until solid (probably overnight)
- To eat, rip those dixie cups off and dig in
Wherever you’re heading, have a Margarita-filled (and safe) spring break.