Blueberry-Peach Tequila Popsicles

1. 1

   Puree the peaches in a food processor.

2. 2

   Strain the puree into a bowl and stir in 3 tablespoons of the sugar, 2 tablespoons of the tequila and 1 tablespoon of the lemon juice.

3. 3

   Pour 3 tablespoons of the puree into four 5-ounce popsicle molds or paper cups.

4. 4

   Freeze until almost firm, about 25 minutes.

5. 5

   Poke a popsicle stick into the center of each.

6. 6

   Meanwhile, puree the blueberries in a food processor.

7. 7

   Strain through a fine sieve into a bowl and stir in the remaining 2 tablespoons of sugar, 1 tablespoon of tequila and 2 teaspoons of lemon juice.

8. 8

   Carefully pour 2 tablespoons of the blueberry puree into each mold and cover with plastic wrap.

9. 9

   Freeze until almost firm, about 25 minutes.

10. 10

    Pour the remaining peach puree on top and freeze until almost firm, about 25 minutes.

11. 11

    Finish with a blueberry layer and freeze until firm, about 1 hour.

12. 12

    Unmold and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.