Keeping Summer Alive… Spiked Summer Pops & Slush!

Summer may have ended with the recent start of school, however that doesn’t mean that we need to say good-bye to summer fun for good yet.  With the recent craze of combining classic cocktails with slushes and popsicles, I found two amazing recipes for fresh and spirited concotions that I just had to share with you all!  I am currently working on some equally amazing, but more fall-oriented spirited creations – feel free to share any ideas of your own as well!

Blueberry Julep

Serving Size: 6
Preparation time – 10 minutes
Infusion time: 30 minutes
Freezing time: 6 hours


1/2 cup superfine raw sugar or stevia (agave nectar should work as well)

4 sprigs mint

1 cup water

2 cups blueberries

6 tablespoons bourbon

Place the sugar (or natural sugar alternative) and mint (use the whole mint sprig – stalks included- for a stronger minty taste) in a saucepan with 1 cup water and slowly bring to a boil, allowing the sugar to dissolve.  Simmer for 5 minutes, then remove from heat and allow to infuse for 30 minutes.

Place the blueberries and bourbon in a food processor or blender, and pour over the now-infused syrup, mint sprigs included.  Blitz (I had to look this one up – means to quickly blend or chop in your food processor or blender) until completely smooth.  Pour into 6 popsicle molds.

Place the molds in the freezer. Let set for 2 hours, insert popsicle sticks, and allow to freeze until completely solid (about 4 more hours).  ENJOY!


The Jaliscito

Serving Size: 6
Preparation time – 10 minutes
Freezing time: 6 hours


1/2 cup superfine raw sugar, stevia or agave netar

1 lime – grated zest

1 cup water

1/3 cup lime juice (from 3-4 limes)

2 cups chopped watermelon

6 tablespoons tequila

2 tablespoons Grand Marinier

2 tablespoons agave nectar

Combine the sugar and lime zest in a saucepan with 1 cup water.  Place over low heat.  Bring to a simmer, allowing the sugar to dissolve.  Let bubble gently for 5 minutes, remove from heat and pour in the lime juice.

Place the chopped watermelon in a food procesor or blender, add the lime syrup, tequila, Grand Marinier and agave nectar.  Blitz until well combined.

Pour into a freezer-safe container, cover and place in the freezer for up to 6 hours, giving it a good stir every 2 hours.  Remove from freezer, blitz in a food processor or blender, and pour into glasses.  Thaw for about 10 minutes and then serve.  ENJOY!

Both of these recipes were found from Poptails by Laura Fyfe.


Zucchini Crust Pizza

Zucchini Crust Pizza Recipe photo by Taste of Home

Last night I finally tried the cauliflower crust pizza that has been on my goal list for a while now.  Delicious!  While not being a huge cauliflower fan, I was pleasantly surprised with the results.  The caulifower taste was pretty masked, and my kiddos even happily ate it, however they preferred no sauce on theirs.  

As fate has it, today I came across another brilliant idea for a grain-free pizza crust using zucchini and wanted to share it with you all.  I researched quite a few different recipes and edited the version below to my own likings…  It is also simple to create a vegan version of this pizza with egg replacer and dairy-free cheese…  I cannot wait to try this!  Mangia!! 

Zucchini Pizza Crust

  • large zucchini, shredded about 2 cups
  • 2 eggs
  • 1-1/2 cups shredded parmesean or mozzarella cheese
  • handful of fresh torn basil or 2 teaspoons dried
  • salt and pepper
  • 15 oz can of crushed tomatoes
  • dried oregano
  • pepper flakes
  • garlic powder
  • 3/4 pound mozzarella cheese (sliced or shredded)
  • toppings of your choice
Preheat oven to 450 degrees. Toss the shredded zucchini with salt and let it sit in a colander for about ten minutes. Squeeze handfuls of zucchini to remove any excess water. Add the eggs, cheese, basil, salt and pepper to the drained zucchini and mix well. Spread the ‘dough’ evenly into a well greased pie pan or parchment lined baking sheet and bake for 15 minutes or until the crust is browned on the edges. Remove from oven and add crushed tomatoes (or sauce of your choice), sprinkle oregano, pepper flakes and garlic power.  Add cheese, shredded or sliced mozzarella.  Finally place any preferred toppings.  Bake for an additional 10 minutes, or until edges and cheese are slightly browned.  Enjoy!!