Tequila Sunrise Boozy Popsicles

These Tequila Sunrise Boozy Popsicles are the ones that turn heads at a summer party. Peel back the paper cup and you get the same orange-to-red sunrise as the cocktail, frozen into a pop with a fresh lime slice on the stick.

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I bring these to pool parties, lake days, backyard BBQs, and girls’ nights on the patio. The bright layers and the lime garnish make them feel more cocktail party than a basic popsicle, and the orange, red, and yellow colors line up beautifully on a tray for the Fourth of July.

What makes these read like a frozen cocktail instead of a frozen treat is the lime slice on the stick. It gives them that garnish look, adds a fresh citrus smell, and lets anyone squeeze on a little extra tart if they want. It is the small detail that always gets compliments when I serve them.

Key Ingredients

Silver tequila: Use a mid-grade silver tequila, the kind you would actually drink in a cocktail. It mixes cleanly with the juice. These are not heavily sweetened, so a harsh bottom-shelf bottle comes through.

Orange and pineapple juice: This is the body of the sunrise and where most of the flavor lives. Not-from-concentrate tastes the brightest once frozen.

Lime: It does double duty. The juice goes in the mix for tartness, and a slice slides onto each stick for the cocktail-garnish look that makes these feel like a real tequila sunrise.

How to Make Tequila Sunrise Boozy Pops

Step 1: Mix the Base Add the orange juice, pineapple juice, lime juice, and tequila to a pitcher and stir until blended.

Step 2: Fill the Cups Pour the mixture into three-ounce paper cups, leaving about half an inch at the top.

Step 3: Add the Grenadine Pour about half a teaspoon of grenadine slowly into the center of each cup. Let it sink on its own for the sunrise layer. Do not stir.

Step 4: First Freeze Freeze for about an hour, until the surface is frosty. This gives the lime something to rest on so it does not sink.

Step 5: Add the Lime and Stick Cut a lime slice small enough to fit each cup and make a slit in the center. Slide it onto a popsicle stick, then set it in so the lime rests on the surface and the stick tip sits near the bottom without touching.

Step 6: Freeze Again Freeze for another 5 hours or overnight, until solid.

Step 7: Peel and Serve Tear the paper cup away or pull up on the stick. Serve right away over ice.

Keep Them From Melting Too Fast

Alcohol lowers the freezing point, so these soften faster than a regular fruit popsicle. The good news is they go slushy rather than straight to a puddle, which is fun to eat, but a few things help them hold up at a party.

Keep most of the batch in the freezer and bring out only a few at a time, refilling the tray as you go. Serve them over a bed of ice, and chill your serving platter ahead of time to buy a little extra time.

Make Ahead and Storage

These are a make-ahead drink. Keep the pops in their cups and freeze for up to 4 weeks, so you can make them well before a party.

More Frozen Cocktail Recipes

• Boozy Popsicles
• Skrewball Boozy Pops
• Dirty Shirley Popsicle
• Jack and Cherry Coke Slushie
• White Claw Slushie

4.91 from 11 votes

Tequila Sunrise Boozy Pops

Author — Jennifer Fishkind

Serves — 9

Frozen tequila sunrise popsicles made with orange, pineapple, and lime juice, silver tequila, and grenadine for the layered sunrise look. An easy make-ahead summer drink.

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Prep Time 5 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Ingredients

 

• ▢ ¾ cup orange juice
• ▢ ⅓ cup pineapple juice
• ▢ 2 tablespoons lime juice
• ▢ ½ cup silver tequila
• ▢ Grenadine for garnishing you will use about 4-½ teaspoons
• ▢ Lime slices for garnishing

Instructions

 

• Add orange juice, pineapple juice, lime juice, and tequila in a large pitcher. Mix until fully blended.
• Pour mixture into the bottom of dixie cups, leaving about ½ inch from the top.
• Pour ½ teaspoon of grenadine into the mixture. Be sure to pour into the center, somewhat slowly. It will sink to the bottom.
• Place cups inside the freezer to freeze for about 1 hour.
• After 1 hour, cut 9 lime slices just small enough to fit inside the dixie cups. You may need several limes for this. Use an extra dixie cup to measure.
• Using a shark knife, cut a slit in the center of each lime, about ½ – 1 inch long.
• Remove the drinks from the freezer. Insert a popsicle stick through the lime and insert it inside the drink. The tip of the popsicle stick should be about near the bottom but not fully touching. The lime should rest just on the surface of the mixture, touching but not submerged. Adjust the lime accordingly. Repeat for each drink.
• Place the drinks back inside the freezer and chill for another 5 hours or overnight.
• When done, rip the dixie cup paper from around the edges, or pull the popsicle out by pulling up on the popsicle stick. Enjoy!

Jenn’s Notes

Storage:

• To Store: Keep the popsicles inside the dixie cups and place them in the freezer for up to 4 weeks.

Tips:

• Place cups on a baking sheet for transportation purposes. This is much easier than transporting one or two at a time to the freezer.
• Freeze the drinks slightly before adding the lime so that the surface is somewhat frosty. Without this, the limes tend to collect more frost over the surface of the lime while freezing.
• Be sure not to swish the popsicle stick inside the drink too much when adding the lime slice. This helps prevent the grenadine from mixing too much.
• These popsicles will melt quicker than usual when left at room temperature or higher due to the alcohol. Be sure to keep popsicles over ice when enjoying.
• This recipe can easily be doubled to feed a crowd.
• Keep the popsicles inside the dixie cup when they are on ice. This will help contain any juices.

Nutrition Info

Calories: 46kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 0.1mg

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