These Blood Mary ice pops turns the classic cocktail into a fun and refreshing treat.
Over the long weekend, we were in Los Angeles where temperatures were in the 90s. During the LA Times The Taste event, we had these Bloody Mary popsicles, which really hit the spot in the scorching heat. I’ve always enjoyed the cocktail and I liked it in ice pop form even more.
Can you believe it is already Thursday? I love short weeks, but it definitely throws me off. I feel like I’m just waking up from the blur of Tuesday and it’s already almost the end of the week and there’s a ton of things left on my to-do list. Everyone seems to be embracing Fall now that Labor Day is over, but I’m savoring every last bit of the warm weather and summer days until the first official day of Fall.
I really love how these came out. I’ve made a lot of alcohol-friendly popsicles this summer like my Iced Tea Sangria Popsicles and while this one may be a little plain looking, it is one of my favorites. Because so much of the cocktail is tomato juice, these froze really well too and lasted longer than some of the other ice pops I’ve made that have higher alcohol content.
Bloody Mary Ice Pops
- 2 cups low sodium tomato juice
- 4-6 dashes Worcestershire sauce or adjust as needed to suit personal tastes
- 3-6 dashes tabasco sauce or adjust as needed to suit personal tastes
- 2 oz vodka
- 2 pinches black pepper
- Mix all ingredients together and pour into ice pop molds. Freeze overnight until set.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.