September is here and we’re having to come to terms with the fact that the end of summer is upon us. But before you pack away the cooler and hang up your sun hat, try one of our poptail recipes (that’s a popsicle and cocktail combination!) using Chloe’s popsicles -fruit pops made with just fruit, water and cane sugar; no stabilizers, no additives and nothing artificial. You can either alternate between licking your pop and sipping your drink or submerge your pop in your cocktail and let it melt and blend – the choice is yours but we promise, indulging in one of these sweet treats is the perfect way to bid adieu to summertime.
1. Chloe’s Dark Chocolate Frozen Fruit Bar and Goslings Espresso Rumtini
Made using a blend of natural cocoa and banana, Chloe’s Dark Chocolate Pops are an ideal after-dinner treat. Pair one with a Goslings Espresso Rumtini and you’ve just kicked cocktail hour up a notch!
Goslings Espresso Rumtini
1 ounce Gosling Black Seal Rum
1 ounce coffee liqueur
1 ounce espresso
½ ounce simple syrup
Pour all ingredients into a cocktail shaker, shake with ice, strain over fresh ice.
2. Chloe’s Strawberry Frozen Fruit Bar and Lime Berry Prosecco Sangria
Nothing says summer like fresh citrus and strawberries and both this cocktail and Chloe’s Strawberry Pop are made with the right amount of each.
Lime Berry Prosecco Sangria
1 lime, thinly sliced
2 tablespoons sugar
¼ cup strawberries, de-stemmed & sliced
1 bottle prosecco, chilled
Place the lime slices in the bottom of a pitcher or punch bowl.
Sprinkle the sugar on top and muddle the sugar into the lime.
Add the sliced strawberries.
Muddle the strawberries in with the sugar and lime slices.
Add the prosecco to the pitcher.
Serve immediately or store in the refrigerator until ready to serve.
Add ice to four glasses, pour the sangria over the ice and serve.
3. Chloe’s Mango Frozen Fruit Bar and Coconut Margarita
You can’t say goodbye to summer with enjoying mango and coconut together on the beach can you? Coconut margaritas are fresh and flavorful and Chloe’s Mango Pops add just the right amount of sweetness to the equation.
3 ounces coconut milk
2 ounces tequila
1 ounce triple sec
1 ounce freshly squeezed lime juice
Honey for garnish
Coarse sea salt for garnish
Toasted coconut for garnish
Additional lime slice for garnish
Pour coconut milk, tequila, triple sec and lime juice in a cocktail shaker. Add a handful of ice. Put the top on the shaker and shake vigorously for about 15-30 seconds.
Spread the honey on a plate and the sea salt and toasted coconut on another plate. Dip the serving glass in honey and then in the sea salt and toasted coconut. Add ice to the glass and strain the shaken margarita into the glass. Garnish with a lime slice.
4. Chloe’s Blueberry Frozen Fruit Bar and a Rosemary and Blueberry Gin Fizz
A rosemary and blueberry gin fizz is a refined libation and deserves an equally sophisticate popsicle – look no further than Chloe’s Blueberry Pop, made with blueberries, lemon juice, water and nothing else.
Rosemary and Blueberry Gin Fizz
1/4 cup blueberries
1 small sprig rosemary
1 ounce simple syrup
Juice of 1/2 lime
2 ounce gin
In a cocktail shaker, muddle blueberry, rosemary, simple syrup, and lime juice. Add the gin, and ice and shake well.
Strain mix into a small glass filled with ice and top with tonic water.
Garnish with extra rosemary sprigs, and blueberries and lime slices.
5. Chloe’s Raspberry Frozen Fruit Bar and Sparkling Raspberry Rosé
And finally, a sparkling rosé fit to toast to summer with. Paired with Chloe’s Raspberry Pop, you won’t find a sweeter combination anywhere
Sparkling Raspberry Rosé
One bottle rosé
1 1/2 cups soda water
2 cups lemonade
1 cup raspberries
Combine the wine, soda water and lemonade to the pitcher. Add the raspberries. Refrigerate for at least an hour before serving.
Chloe’s Fruit Pops are available in grocery stores island-wide.
For more information regarding each product, visit www.chloesfruit.com