Refreshing poptails are a novel way to imbibe at summer parties.

The unique flavor combinations and fresh, high-quality ingredients along with the easy prep and elegant presentation of these lightly-spiked pops makes enjoying them all the more fun!

Toni Roberts, award-winning executive pastry chef at State and Lake Chicago Tavern at The Wit Hotel, recently teamed up with The Perfect Purée of Napa Valley to make Cucumber Mojito Fro-Yo Pops for the 21st Annual NRA Championship BBQ & Cook-Off. Toni blended fresh cucumber with The Perfect Purée Spearmint & Lime and dark rum.

Toni also made sweet and spicy Salted Tamarind Margarita Pops with The Perfect Purée Tamarind, fresh lime, Aleppo pepper and tequila. Her Guava Coconut Cream Pop—a “grown-up creamsicle”—uses The Perfect Purée Coconut, lemon and Amarula cream liqueur from the African marula fruit.

Give these delicious poptails a try!

Spiked Gourmet Poptails, with garnishes on table

Spiked Gourmet Poptails

Cucumber Mojito Fro-Yo Pop 

Ingredients:

  • 680g Diced Cucumber (Ends Removed, leave Skin)
  • 500g Perfect Purée Spearmint & Lime
  • 150g Sugar
  • 280g Full Fat Greek Yogurt
  • 30g Dark Rum
  • 7 Gelatin Sheets

Preparation: Bloom the gelatin sheets in cold water for 15 minutes. Drain. Gently melt in the microwave, about 30 seconds. Blend the rest of the ingredients together in a blender until very smooth and the sugar is dissolved. Blend in the gelatin. Mold and freeze. 


Salted Tamarind Margarita Pop 

Ingredients:

  • 800g Perfect Purée Tamarind Purée
  • 120g Fresh Lime Juice
  • 300g Sugar
  • 200g Water
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Aleppo pepper
  • 60g Tequila
  • 6 Gelatin Sheets

Preparation: Bloom the gelatin sheets in cold water for 15 minutes. Bring the sugar and water to a simmer to dissolve the crystals. Drain the gelatin and stir into the sugar syrup to melt. Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. Mold and freeze.


Guava Coconut Cream Pop 

Ingredients:

  • 600g Perfect Purée Guava Purée
  • 200g Perfect Purée Coconut Purée
  • 80g Sugar
  • 80g Water
  • 30g Fresh Lemon Juice
  • 60g Amarula Cream Liqueur
  • 4 Gelatin Sheets

Preparation: Bloom the gelatin sheets in cold water for 15 minutes. Bring the sugar and water to a simmer to dissolve the crystals. Drain the gelatin and stir into the sugar syrup to melt. Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. Mold and freeze.

Complimentary samples of The Perfect Purée’s flavors are always available to qualifying foodservice professionals.