There will be Lime-A-Rita and Straw-Ber-Rita flavors!
Is there anyone who isn’t actively looking forward to warmer weather? Sure, we don’t have a clear picture of what summer will look like this year—namely, whether or not we’ll still be social distancing.
But regardless of whether we can head to the beach with a group, there’s one summer delight we can enjoy regardless: margaritas. There are very few joys in life that rank higher than sipping a ‘marg on a hot summer day.
Now, Freeze-A-Rita might’ve improved that experience. With the introduction of margarita ice pops, they’re changing the summer drinks game!
What Is a Freeze-A-Rita?
It’s a “frozen margarita icicle.” In other words, it’s a margarita that’s also a popsicle. Freeze-a-Rita is introducing two flavors that marry the boozy delight of sipping margaritas with that iconic summer dessert.
There are six Lime-A-Rita and six Straw-Ber-Rita pops in each case, each with 8% ABV. The packaging says each Freeze-A-Rita contains 55 calories or less per pop, so you don’t have to worry about sacrificing that bikini bod to taste that sweet, sweet strawberry flavor.
If you’re already planning to bring these to the beach, consider making a few of these beach picnic recipes, too.
I Need These ASAP!
Same here. But we’ll all have to wait a little longer; they’re not scheduled to hit stores until May (and in some parts of the country, temperatures are still below freezing). When the Freeze-A-Rita pops make an appearance, we’re recommending that you buy ’em online to skip a trip to the grocery store.
In the meantime, if you’re craving that tart, icy drink, check out how to make a margarita at home.
When I lived in Texas, I decided to create a cocktail that represented my new home. I've found that blood orange juice works just as well as the grapefruit juice in this spicy margarita recipe. —Danny Schneider, Omaha, NE
On a hot afternoon, what could be better than a cold margarita float? The addition of creamy ice cream really takes this treat to the next level. —Teri Rasey, Cadillac, Michigan
I'm always surprised when people say they didn't know this drink existed. It's a really refreshing cocktail, and it's easy to double or triple the recipe. —Arianne Barnett, Kansas City, Missouri
Summer’s best flavors get frosty in the cocktail we serve at all our backyard shindigs. We mix sun-ripened watermelon and our favorite tequila with just the right amount of ice for a thick and boozy sipper that’s perfect when we’re grilling and chilling.—Alicia Cummings, Marshalltown, Iowa
One sip of this refreshing drink and you’ll picture sand, sea and blue skies that stretch for miles. It’s like a vacation in a glass, and you can mix it up in moments. What are you waiting for? —Christina Pittman, Parkville, Missouri
When summer rolls around, I start thinking about all the fun drinks I can whip up to stay cool. This frozen cherry margarita is a favorite of mine. It's so delicious, and the deep red color is amazing. —Crystal Jo Bruns, Iliff, Colorado
Who doesn't love a frozen margarita? This creamy frozen mousse combines ready-to-drink margarita mix and whipped topping (you could use this whipped topping substitute instead). It's easy to put together and the freezer does all the work. Garnish with additional crushed pretzels and kosher salt to enhance the sweet and salty flavor. —Debbie Glasscock, Conway, Arkansas
Pomegranate juice gives a tart and tasty twist to the traditional margarita. The ruby color is great for Christmas, but we enjoy the refreshing beverage all year long.—Bernice Knutson, Danbury, Iowa
I like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. —Julie Hieggelke, Grayslake, Illinois
I came up with this beverage to serve at holiday celebrations for a festive twist on the traditional margarita. It's light and refreshing, and looks beautiful with sugar crystals on glass rims. —Mindie Hilton, Susanville, California
Emily adores both food and writing, so combining those passions as a writer for Taste of Home makes perfect sense. Her work has also appeared in Birds & Blooms and on TV Insider. When she’s not eating peanut butter straight from the jar, you'll find her running or birdwatching. Emily is currently a journalism graduate student at the University of Missouri.