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Cocktail Popsicle: Strawberry and Peach Vodka Collins

June 2, 2011 By Naomi Robinson | Bakers Royale 9 Comments

Strawberry and Peach Vodka Collins ~ Who says you can’t freeze vodka? Here’s your vodka, in Popsicle form, with some strawberries and peaches for a deceptively tame, but tasty adult filled summer cocktail treat.

Strawberry Peach Vodka Collins

Strawberry Peach Vodka Collins

Yep, another week, another late Wednesday cocktail popsicle posting. Seriously, I have a tardy issue – always have. I’m always squeezing ten pounds of stuff in a five pound sack.

That said, thanks for sticking with me! Next week I’m going to try my best to actually keep this Wednesday series onWednesday and not as a Wednesday-a-Day-Later series.

Hit the jump on over to Endless Simmer for my recipe write up on this cocktail Popsicle.

Filed Under: Frozen Treats, Ice Cream, Popsicles, Sorbet, Party Food, Sweet

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Comments

  1. Maria says

    June 2, 2011 at 11:40 pm

    What a refreshing treat! Your photos are stunning!

  2. Xiaolu @ 6 Bittersweets says

    June 3, 2011 at 5:05 pm

    I’m loving all your popsicle creations — you’re really becoming the queen of those in my book. And the cocktail ones are the most tempting ;p

  3. Maris (In Good Taste) says

    June 4, 2011 at 10:31 am

    I am on my way over to check out this delicious recipe!

  4. Lauren @ Crave. Indulge. Satisfy. says

    June 4, 2011 at 5:26 pm

    Thanks for all the popsicle inspiration lately! All of your flavor combos sound amazing and your photos are always so gorgeous! You inspired me to make my first batch of popsicles for the summer so far and also to make some painted wood boards for my photos! I had my husband cut them in half so he was excited he got to use his power tools! I just recently started using the boards for my blog photos and it is amazing how much better the photos turn out! Thanks for the idea! Have a great weekend!

  5. sweetsugarbelle says

    June 4, 2011 at 6:27 pm

    You made me LOL. Me too. Always a day behind…not so great grammar. I think it’s two things. First of all, your mind probably goes so fast, things like grammar and verbiage kind of lose inmportance. The main things is to get out your thoughts before you lose them. Second, people write like they talk. I’m in Texas, so I speak Texan. New Yorkers speak New York. It’s not that we don’t know, {I am aware that GONNA isn’t a word, LOL} but our native language always comes most easily. Anyway, what I was trying to say in my long-winded way {thats my fault, LOL}, I’ve never noticed a “ugly” post. I am so taken with your ideas and photography, I would never notice anything else! LOVE your blog!

  6. sophia says

    June 4, 2011 at 11:02 am

    mmm… this is good for sumer party in the pool 🙂

  7. Zoe says

    June 6, 2011 at 7:59 pm

    I really only have one thing to say about these beauties “YES PLEASE”.

  8. Sylvie @ Gourmande in the Kitchen says

    June 7, 2011 at 3:06 am

    Love these photos! Especially the second one with the tray and the popsicles strewn about in front, it’s such a great casual composition.

  9. Thelma says

    August 18, 2016 at 7:50 pm

    Very good recipes.

    Re: The Mangonada

    What is Chamoy and what is Tajin and where can I purchase them?

    I have been around a long time, but I have never heard of them

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
1 cup (6.25 oz.) Truvia Sweet Complete Granulated All-Purpose Sweetener 
1 cup (5.75 oz.) Truvia Sweet Complete Brown Sweetener 
1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

Heat oven to 350 degrees F. Lightly coat a 10-12 cup bundt pan with non-stick spray. Set aside. 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

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Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

Pour batter in prepared pan and bake for 45 minutes or until a cake tester comes out free of wet batter. Transfer cake to a wire rack and let cool in the bundt pan for 20 minutes. Unmold cake and let cool completely on a wire rack. Before serving, dust with Truvia Sweet Complete Confectioners Sweetener. Enjoy outside with a seasonal beverage!
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