How to make beer pops, with a pep talk by Rex Ryan.
Beer pops are one of those things that have been around forever, but every once in awhile everyone gets all excited for them all again after they show up in hip restaurants like Diablo Royale Este in New York City.
They’re super easy to make (as long as you have the freezer space), and are a fun novelty to bring to a September tailgate while the weather is still warm. (Or if you live in SEC or AFC/NFC South country, still 100º-Timothy-Olyphant-hot outside.)
You will need:
Tecate or any Mexican style beer, room temperature. (1 can is enough for two pops, plan on how many pops you want to serve.)
Agave, approximately 1-2 teaspoons for each pop. (Agave is cheapest at Trader Joe’s, but if you want to skip buying something you don’t always use, substitute simple syrup, but I don’t recommend it.)
Limes or bottled lime juice, room temperature, approximately 1 tablespoon for each pop.
Sweet Lambic Beer Pops
Raspberry Lambic (Framboise), room temperature (A large bottle makes 8 pops.)
Simple syrup, 2 teaspoons for each pop.
Paper plates, trimmed to fit over cups with a hole in the center
Chopsticks, halved and soaked in water
Why so loosey-goosey on the measurements? Well, you’re just going to have to feel your way through the recipe because it’s going to depend on what size paper cup you use to make your pop and how sweet you want them. (And I do recommend paper cups over plastic, because you’re going to have to tear-away the cup to eat the pop.) If you use a bigger cup, use more of the mixes to ensure your pops freeze.
Pour your room temperature beer (it has to be warm or the sugars will not fully incorporate into the pops and they’ll never freeze properly), into cups, leaving at least an inch or two room at the top of the cup for the mix and for the pop to expand. Stir 1-2 tablespoons of the lime juice and agave mix into the Mexican beer, and 1-2 teaspoons into the lambic. Cover with the trimmed paper plates (or use plastic wrap) and insert half of a soaked chopstick into your beer mix. (Kebab skewers tend to be too thin for the job.)
Freeze for at least 24-48 hours, depending on how cold your freezer is and how many other items it’s working to keep cold. They’ll seem slushy forever, but trust me, they’ll freeze.
Now let’s go to eat a goddamn snack!