Watermelon Mint Beer Popsicles

I just can’t get enough ice pops this summer. The Cherry Lambic and Cream Popsicles I made last month stimulated my desire for adult frozen treats and I want more! LucyLooHoo hit the mark with this sophisticated popsicle recipe; Fresh Watermelon Mint & Beer Popsicles drip summer!

Photo Courtesy of lucyloohoo.wordpress.com

Photo Courtesy of lucyloohoo.wordpress.com


  • Popsicle molds (You can also use a large ice-cube tray or mini plastic cups.)
  • Popsicle sticks


  • 2 cups watermelon cubed
  • 1 tablespoon chopped mint
  • Squeeze of lemon juice
  • 1/2 cup beer (Recipe uses Samuel Adams Boston Lager, but you can use any lager)
  • 1 tablespoon simple syrup (optional depending on how sweet the watermelon is)


  1. Blend watermelon with mint and lemon juice until smooth.
  2. Add beer to mixture.
  3. Pour into popsicle molds and freeze.
  4. Add popsicle sticks after 20 minutes.
  5. Freeze an additional hour or until completely set.

Dobrou Chut’!

Cherry Lambic and Cream Popsicles

Stay cool with homemade ice pops this summer. I know that your local supermarket has hundreds of ice pops to choose from, but most of these are artificially flavored and loaded with sugar, plus they don’t have the secret ingredient – beer. Yep, you heard me! These delicious ice pops are made with Kriek Lambic, a beer made by fermenting lambic with sour Morello cherries. Homemade ice pops are easy and fun to make; thanks for this awesome recipe A Cozy Kitchen.

Photo Courtesy of www.acozykitchen.com

Photo Courtesy of http://www.acozykitchen.com

Ingredients (Makes 4, but recipe recommends you double):

  • 2 cups (about 1/2 pound) chopped cherries 2 tablespoons organic cane sugar
  • 3/4 cup Kriek Lambic beer
  • 1/4 cup plus 2 tbsp. heavy cream
  • 2 tbsp. organic cane sugar

Cooking Directions:

  1. Add the chopped cherries and sugar to a blender.
  2. Blend until completely smooth, about 1 minute.
  3. Pour in the Kriek Lambic and pulse for about 10 seconds, just until combined.
  4. Set aside to allow the bubbles to go away.
  5. In a small bowl, combine the heavy cream and sugar.
  6. Fill the popsicle molds with the lambic mixture about 1/4 of the way. (Tip: I was able to find popsicle molds at my local dollar store or you can use small plastic cups or an ice cube try for large ice cubes.)
  7. Next, layer with a few tablespoons of heavy cream and then the rest of the cherry lambic mixture.
  8. Pour the rest of the heavy cream into each of the popsicle molds and transfer to the freezer.
  9. Once your popsicles have been in the freezer for one hour, add the popsicle sticks to each popsicle.
  10. Freeze overnight.
  11. Run the popsicle molds under warm water to loosen.
  12. Eat immediately!

Dobrou Chut’!

If you’re interested in making some other frozen boozy treats this summer, check out 23 Ice Pops That Will Get You Drunk.

Honeydew Hefeweizen Smoothie

I love my beer, but when it is 90 degrees and humid, I just want something frozen and fruity. It turns out, you can have the best of both worlds. This Honeydew Hefeweizen Smoothie from Family Cooking Online does just that by combining a classic summer brew – hefeweizen – with seasonal honeydew. Yum!

Ingredients (Makes 4 Smoothies):

  • 1/2 of a Honeydew Melon
  • 3 and 1/3 Cups Vanilla Ice Cream
  • 1 Cup Hefeweizen (Wheat Beer)
  • 1/2 Teaspoon Vanilla Extract
  • Fun Straws (optional)
  • Small and Thin Honeydew Slices for Garnish (optional)


  1. Cut the honeydew in half and then remove and discard the seeds using a metal spoon.
  2. Wrap up the other half of the melon and put it in the refrigerator to eat at your convenience.
  3. Cut the honeydew into 2 inch thick slices and then peel the outer skin off of each slice. (Tip: It is better to cut them into long slices before peeling because they are easier to hold and peel that way than when they are still in a giant awkward half-sphere.)
  4. Once all of the slices are peeled, cut the honeydew melon into roughly 2 x 3 inch chunks.
  5. Place half of the pieces in the freezer, and the other half in the refrigerator.
  6. Chill for 1 hour.
  7. Remove the honeydew pieces from the freezer and refrigerator and toss them together in a bowl so they are evenly distributed.
  8. Place half of the the melon pieces into a blender with half of the other ingredients. Put the lid on the blender and blend on high until the mixture is completely blended, about 45 seconds. (Note: If you have a large food processor you can blend everything at once. If you are using a smaller blender, you’ll need to split everything in half and blend twice.)
  9. Pour the mixture into glasses, then repeat for second half of ingredients if necessary.
  10. Serve immediately with fun straws and a small slices of fresh honeydew, if desired.

Dobrou Chut’!