[Kitchen Witch]

COCKTAILS ON STICKS
MANGO DAIQUIRI ICE POPS
8 ice pops

3 cups chopped peeled mangoes (2 medium mangoes)
6 tablespoons light rum
1/2 cup superfine granulated sugar
2 tablespoons water
11/2 tablespoons fresh lime juice

Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

PEACH AND CHAMPAGNE POPS
8 pops

11/2 pounds peaches
1/2 cup plus 1 tablespoon sugar
1 tablespoon grated lemon zest
3/4 cup champagne
2 tablespoons fresh lemon juice

Put peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits. Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.

In a medium non-reactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about three minutes. Remove from the heat and set the syrup aside for about 10 minutes.

Strain the syrup into the peach puree and blend well. Add the champagne, the lemon juice and the remaining 1 teaspoon lemon zest.

Stir well. Refrigerate until chilled. Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

STRAWBERRY MARGARITA POPS
8 pops

11/4 pound strawberries, hulled and halved
1/2 cup white tequila
1/2 cup superfine granulated sugar
1 tablespoon fresh lime juice

Blend all ingredients in a blender until smooth; then force through a fine sieve into a large glass measuring cup.

Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

KIWI MARGARITA POPS

4 peeled kiwi fruit
1/2 cup tequila
1/4 cup orange liqueur (or to taste)
3 tablespoons lime juice
3 tablespoons sugar

Put all ingredients into blender and puree. Spoon or pour into molds. Freeze 30 minutes or until slushy. Insert wood sticks and freeze until solid.

RED BURGUNDY CINNAMON POPS
8-10 pops

2 cups red Burgundy wine
1 cup water
3/4 cup sugar
1 cinnamon stick, 3 inches long

In a medium-sized, heavy saucepan, combine the wine, water, sugar and cinnamon stick. Place over medium heat and stir until the sugar dissolves, about three minutes. Increase the heat to high and bring to a boil. Remove from heat and let stand for one hour.

Remove the cinnamon stick and discard. Pour into molds. Freeze until slushy, about 30 minutes. Insert sticks and freeze overnight.

SPIKED WATERMELON POPS
8 pops

4 cups diced and seeded watermelon
4 ounces vodka or tequila
1/4 cup lime juice
1/2 cup sugar
2 tablespoons light corn syrup

Place ingredients in blender or food processor. Puree; pour into molds. Freeze until slushy, about 30 minutes. Insert sticks; freeze overnight.