Kaki, this was the overall crowd favorite of all of the popsicles I brought to San Antonio. In a funny twist, it was also the easiest. It’s literally just one part juice to one part ginger beer, combined and frozen.
We made orange juice popsicles every summer in my house growing up. I’m sure we made them other times, but the tradition was we’d make them just before school started, and when we got home from the first day of school we’d have an orange popsicle with Mom and tell her about our day.
I know, I know, too precious for words. You’re totally welcome to steal this for any of your future potential offspring.
Also growing up we made “fizzy juice” a lot, which was just orange juice with club soda in it. I wonder now how “fizzy juice” came to be… Surely my parents thought of it and gave it to us? Or maybe we had it at a friend’s house or birthday party or something? Now I’m going to have to ask my parents to clarify this.
Anyway, these two family traditions were my inspiration for this popsicle. I wanted the orange popsicle of my youth, jazzed up with my new found love, ginger beer. I didn’t know what the carbonation would do upon freezing (answer: it created big freakin’ ice crystals, though not unpleasantly so), but I figured the flavors would be good. Then I figured I could probably throw some other tropical fruit juices in there and end up with a lovely Caribbean-inspired*, ginger-forward, grown-up popsicle. And that is exactly what we got.
Orange Mango Ginger Popsicles
makes 12 Zipzicles
- about 20 ounces Orange-based juice (I used a “smoothie” from Florida’s Natural that had orange, pineapple, mango, and peach juices, if I remember correctly)
- 1 bottle (16.9 ounces) Ginger beer (which, just to clarify, is non-alcoholic)
In a medium mixing bowl, combine the ginger beer and the juice. (I used a little bit more juice than ginger beer since the ginger beer is pretty strong, but you could use even amounts without any problem if you really like ginger.)
Pour the combined ginger beer and juice mixture into either your popsicle mold of choice, or 12 Zipzicle baggies. Freeze the pops for at least 8 hours or overnight, until solid.
There you have it, Kaki, the first recipe of Popsicle Week here at Because Butter! Two more to come on Wednesday and Friday, so stay tuned!
P.S. It occurred to me as I drove to San Antonio with these popsicles in my cooler that I’d made some Caribbean-inspired, Indian-inspired, and Mexican-inspired popsicles for our Fourth of July celebrations. I decided I wasn’t lacking in American Pride, I was just celebrating the whole Cultural Melting Pot thing. What would an American-inspired popsicle be, anyway? Apple-pie? Bourbon? Apple-Pie and Bourbon!?!?!!! Why didn’t I think of this sooner? Brb, need to work on a new recipe…