Infused Tequila Lime Pops

00:13 In this episode, we're going to be talking about something that's going to help you beat the heat. That's right, tequila lime pops.
00:19 Delicious. Simple to make, and will instantly cool you off when you eat them, and why not infuse them. That's what we're doing today.
00:27 Welcome to Bite Me, the show about edibles, where I help you take control of your high life. I'm your host Marge, and I just want to take a second to thank you for listening.
00:36 If it wasn't for you guys out there tuning in each week, there'd be no point in me doing this. And I love sharing the joy of edibles with everybody who is willing to listen, so thank you for joining me on this heroic task that I have.
00:49 Okay, maybe heroic's not the right word, but you know what I mean. I'm sure you all feel the same way about edibles that I do.
00:55 So in any event, thank you for being here today. But before we get to this week's main event. I just wanted to mention that I hope you've had a chance to listen to last week's episode, episode number 50.
01:07 Woohoo! Can you believe it's been 50 episodes so far? I can barely believe it either. It's been just over a year since I started this.
01:16 And last week's episode I, that I released, I spoke with Ashley and Dennis of the Green Light Project, and if you haven't had a chance to listen to that episode, I highly recommend you go back and take a listen when you have a minute, or 35 minutes more, more accurately, but you'll be interested to know
01:32 that they're doing a cookbook giveaway over on Instagram, so I wanted to let you know so that you could have the opportunity to go over and check that out and participate.
01:42 All you have to do is find the post with regards to the Green Light Project that I did at Bite Me Pie.
01:48 It's a on Instagram and tag somebody that you think might enjoy hearing that episode and like the post and that's about it and you'll have a chance to win their Smoke From the Pot cookbook that they designed.
02:02 If you also check out that episode, you're going to get a free guacamole recipe from that cookbook as well. And as at the time of recording this, I have not yet made the guacamole and Dennis is a self-proclaimed guacamole expert, so that's saying something there folks.
02:19 Self-proclaimed or not, that is saying something. But I am planning on making it tonight, so I'll have to let you know how it goes.
02:27 I'm sure it's going to be fantastic. Is there anything more delicious than a freshly made guacamole? The nice thing about it too is that you could probably halve the recipe.
02:38 I think it calls for six ripe avocados. You could probably do a half and half, an infused version and a non-infused version.
02:46 So if you have people who don't necessarily want to participate or or partake in the infused version, just whatever you do, be sure to label.
02:54 Label, label, label so people know what they're eating. But, like I said, if you haven't had a chance to check that out and enter the giveaway, it's really simple.
03:02 I think the contest is going to end this weekend. You'll be notified by email. And I hope one of you is the lucky winner because it's a fantastic cookbook and I do have my eye on the chocolate chip cookie recipe as well that I'll probably be making very soon too.
03:16 So smoke from the pot. The green light project. Now, without further ado, we're going to get into tequila lime pops.
03:24 And here's the thing about this tequila lime pops. A, you don't have to have tequila to make them. But they are called tequila lime pops.
03:32 I've had this recipe in this binder for, oh my god, a lot longer than I thought. I used to love buying magazines.
03:42 Like love, love, love. There were certain magazines that when I thought they were going to be released, I'd go to my favourite store that always had new releases of magazines that I liked and I'd like go and make sure that they had them there.
03:56 And I would buy them as soon as they came out. And there was usually three or four on the roster that I'd be buying each month.
04:02 And I did this for a number of years. And I think I've mentioned this before on this show, I have a binder that I created so that when I found recipes that I really liked, I'd put them in this binder.
04:11 They'd be the ones that would be ones that were obviously keepers. And the tequila lime pop came out of one such magazine.
04:19 And it made it into the binder because I think I make it several times each summer. Because here's the thing about these tequila lime pops.
04:27 They're delicious and creamy and tasty. And they're and they appeal to a wide variety of palates. But they're also pretty simple to make.
04:34 There's nothing super, there's no ingredients in there that are going to be really difficult to find. It's everything you can find at a normally stocked grocery store.
04:47 Um, and of course when it's really hot out, what's better than having a nice cold popsicle to enjoy? And if you can infuse it, even better!
04:57 Am I right? So that's why these made it into the binder, and if you can picture me right now doing the air quotes with the binder, I do recommend using a binder or some kind of book like that for storing recipes you come across that you really, really love.
05:13 And when I'm looking at this page that I cut out, because there's actually a couple other popsicle recipes that I did on this page, but I think I've only ever made the lime tequila pops, and I don't know why.
05:25 I guess they're so good that I just stick to what I know. But this magazine page came from Clean Eating July 2012.
05:35 So yes folks, uh the recipe is that. It's that good that I have kept it for eight years, and I've been making this recipe for eight years.
05:44 But it's really only until I started this podcast and really started getting into into making edibles that I think, hey, why not infuse them?
05:50 So anyway, that's enough of a preamble as to why this particular recipe made the cut for this week's show. Also I've been experiencing, it's July.
05:58 I'm in Ontario, Canada, and we are in the full swing of summer, and July is usually the hottest summer or month of the year.
06:07 It is everything that summer is about, and we are definitely in the midst of a heatwave. It's, you know, 30 to 35 degrees every single day.
06:16 It's already hot by 9am. But I love it. I love it. I love the heat. Maybe because come December, when it's more like minus 30, then I'm gonna remember those days.
06:28 Remember being outside on my d***, and the warmth of the sun on my skin, and the barbecuing, and these tequila lime pops.
06:35 It's all part of it. So we're in the in the heart of summer, and these things scream summer. So as I mentioned, you don't need tequila, but it is optional.
06:46 I have never actually made them with tequila though, so they you're definitely not sacrificing on taste if you don't have it, and it doesn't call for a lot of tequila.
06:55 Personally, I'm not a big tequila drinker, so I never have it on hand, and if you do happen to have it on hand, why not throw it in?
07:04 So that's the first thing I want to say. As for everything else, you basically need lot two limes, an avocado, a quarter cup of egg whites.
07:13 This is pasteurized egg whites. I'm going to mention that in a minute. A quarter cup of Greek yogurt, two tablespoons of honey, and then your tablespoon of tequila.
07:25 So pretty basic ingredients. Like I said, stuff you're going to be able to find at any grocery store. And what you're going to do is you're going to be using the infused honey.
07:35 So hopefully you have some of that on hand already. If you don't, you can always go over to Bite Me Podcast and find a really simple recipe to infuse your honey.
07:44 There's a couple different ways, but the easiest way is to do it on it in a jar in a pot on the stove with some keef ideally, but you'll find the recipe on the website.
07:53 It's pretty simple to do and it's really nice to have infused honey on hand anyway because it's an easy way to add a little bit of of medicated something to say coffee or tea or What-have-you and you don't necessarily need to make the honey super potent if you're gonna be using it in a bunch of different
08:12 ways But it's really it is definitely nice to have on hand and on top of that honey never goes bad So it's one of those infusions that you can make and you probably leave in your cupboard for a good long time And it's not gonna go bad anytime soon The only caveat is you do put a little bit of MCT oil
08:26 in there That probably has a shelf life of a certain length of time. I'm not sure what it is, but it's probably still gonna be pretty long So in any case The honey is where you're going to get the infusion, but I was also thinking I had since I've infused alcohol I talked about that in my green tea dragon
08:46 taming the green dragon podcast episode and that was one I probably released last summer. So I'm sure if I want back and listen to that one myself that episode might sound a little bit different than this one.
08:56 I wasn't quite as well versed in the world of podcasting as I am right now but you I infused vodka in a relatively quick way using the whipped cream dispenser and if you had tequila on hand and you wanted to up the dosage of your pops you could easily include a tablespoon of infused tequila if you want
09:16 to take that extra step. So that's something else to keep in mind. You can have these as a moderate dose, a low dose, or you can have these as a killer dose.
09:24 The choice is yours and what better way to enjoy a popsicle but the way you want to enjoy it. So keep that in mind that that's one option.
09:33 Another way that you can infuse these for to to adjust the dosing to your preference. Um also as far as the egg whites go.
09:44 I've bought lots of egg whites in the past. Honestly a quarter cup of eggs egg whites I think. I'm trying to remember when I made these.
09:53 Two or three eggs possibly. I might have had a little bit less in mind because I didn't want to keep using eggs.
09:58 I didn't have, I had forgotten to buy the egg whites when I went to make these. But at the end of the day sometimes when I buy egg whites I end up using them for a specific recipe.
10:06 And then I pull the carton out of the back of the refrigerator about three months later. And realize they're long past the expiry date and I throw them out anyway.
10:14 So that's one of the big reasons why I wouldn't suggest you go out and buy egg whites. If you're somebody who eats eggs on a regular basis, you probably have them in your fridge already, just use the egg whites from your eggs.
10:24 You can always reserve the yolks for something else. You can pot compost them. You can, I don't know, make a hair mask out of them or whatever the hell people do with them or just pitch them.
10:32 But you're not going having to go out and buy something extra for this recipe when you already have them in your fridge.
10:39 Don't go out and buy the egg whites unless you think you're using them or you're already, or you're already using them anyway because I just, I've had a dollar for every time I had, had to pitch uh the egg whites.
10:52 Well. I guess I'd be in the same boat I am now because really this hasn't happened that many times, but in any case it is wasteful so if you don't need that, you really don't need to use those.
11:01 And then the recipe originally calls for, because it was back in 2012 and a lot of nutrition science has changed quite a bit since then, it's calling for non-fat plain Greek yogurt.
11:12 Uh. Don't buy the non-fat plain Greek yogurt, buy the full-fat version, you're gonna get a much creamier, richer result, and anytime you're buying, maybe not anytime, but all the times you're buying these non-fat yogurts, there's, they're taking away the fat but adding in things like sugar to make up
11:30 for the richness of the fat you would have been enjoying. And I just feel that there isn't really a big difference.
11:38 If you really are trying to keep the like a low-fat diet, then maybe that's, you know, go that route, but any kind of Greek yogurt is going to be just fine.
11:46 So you don't have to worry about non-fat plain Greek yogurt. It's going to be a little bit healthier, but they're going to be richer.
11:55 And these, the one thing that makes these tequila lime pops so delicious is the richness of them. And as you can imagine, with the yogurt and with the avocado, and then you have that, that zest of the, of the lime.
12:09 such a wonderful, fresh combination. So go for the full fat or whatever you can tolerate. And as an added note, if you want to make these more vegetarian, uh you could also use coconut yogurt as well instead.
12:24 And again, I would also opt for a higher fat yogurt. And another reason for this too would also be for the fact that the higher fat content is going to be better for adding in your cannabis because the THC is fat soluble.
12:37 So you want to have something that you're ingesting that's going to have a higher fat content because it's going to be absorbed in your, in, it's going to be better absorbed when you have something with higher fat.
12:49 So that's the other reason aside from health but if you want to get f***** up then definitely go for the higher fat the better.
12:56 So that is my other tip. My final tip. I made a list here. Yes, my final tip. The recipe makes four what does it say here?
13:08 Four, four ounce pops. So, double the recipe. I'm gonna say that again. Double the recipe. Because four pops don't last very long.
13:19 You've gone to the trouble to make them and they're so delicious you're gonna wish they had more. So, the hands-on time for these things, according to this magazine article, is about 10 minutes.
13:29 I'd say that's fairly accurate. But then you have to wait for them to freeze, obviously. And so, there's a little bit of that anticipation building.
13:36 And yeah, you're gonna want, you're gonna wish you'd made more. And yeah, you can always make another batch at some other time, but if you've got the you've got all the ingredients together, you get everything out, you're in the groove to make these tequila lime pops, please double the recipe and thank
13:50 me later. I know you will. Now, in my case, when I made them this time, I didn't have the molds.
13:58 I had molds for making pops because I've been making these, these tequila lime pops. I've made a few others over the years too, but I keep coming back to this recipe, so I've had popsicle molds in my cupboard.
14:09 But last fall, my husband and I did something a little radical, you guys. We decided to auction off all, most of the shit off our main floor that we weren't needing anymore, and we bought ourselves a new couch.
14:20 It was the first brand new couch we'd ever bought in our entire lives. In fact, probably one of the only pieces of furniture we've ever bought brand new, aside from a couple of beds in this house, like mattresses.
14:29 And it was sort of a liberating experience because we were like wholesale getting rid of all kinds of shit in our house.
14:34 Like, you know how it you have that drawer full of things, you got cupboards full of stuff. We're like, you know what, if we don't need it, if we haven't looked at or opened it in like a certain period of time, it's gonna go.
14:43 We were attaching prices and anyway, it was a very exciting time. But I think I also got rid of all the molds that I had for my popsicles.
14:51 Because when we were doing this auction it was like, late fall and not particularly warm and nobody was thinking about making popsicles at the time.
15:00 So when I went to go make these I kind of forgot and I thought, shit what am I gonna put them in because I didn't have the molds that I normally have.
15:06 And then so I put them in the little mold that I would normally use for making the fat bombs or candies or other things that I've made.
15:17 And it actually didn't work out too bad to be honest. Yeah, worked out pretty good. I just had, but, so I did freeze them and I keep them in the freezer in the mold.
15:29 And then when I want one of these tequila lime pops, I pop out, you know, two or three or four depending on how I'm feeling in the moment.
15:40 And it's not bad. They taste, they still taste delicious, but there is something. Something about eating the popsicle on a traditional stick.
15:47 Like most people normally do. So I would highly recommend getting proper molds, popsicle molds, so this could also be why you're only doing florida time.
15:56 Because sometimes those molds can get pretty expensive. If you can get silicone molds. I did see a mold one time that I wanted to get.
16:02 When I looked on Amazon last I didn't see them. But they were like a set of molds where they actually were lying flat.
16:08 If I can find them once I'm thinking of, I'll link to them. I'll link to them from Amazon if I can find them.
16:14 But any mold w- I'll probably do designed for popsicles and it's a much nicer way to eat them to be honest.
16:22 Because you can sort of savor them when you're enjoying them off the stick. But that would be my one tip.
16:27 Something I didn't do this time. In any case I hope you try this recipe out. The recipe is going to be over in the show notes where you'll find them on the website at bitemeatpog again.
16:38 So look for that there. Again really simple to make and I think you'll definitely enjoy them. And I would love for you to send pictures of you enjoying your popsicles on a hot summer day or doing whatever it is that you're doing.
16:52 Enjoy the popsicles. And if you do I will, if with your permission of course. She I love getting pictures like that from listeners so if you feel so inclined and you made them and you really want to share the pictures send them over to me I'd love to see them.
17:09 And also share your pops with a friend. And if you. do that and you think your friend really likes them consider sharing this podcast podcast episode with them as well.
17:20 It would mean a lot to me and you know what your friend might be forever grateful and they just governed by me the show about animals so yeah if you do that for my dad be wondering.
17:33 In any case, I think that's about it. Like I said you're gonna find the show notes over on BiteMePodcast.com. You can always send pictures if you wish or if you have questions, stories or anything to that effect.
17:47 You can always email me at BiteMePodcast.com or you can leave me a voice message as well. On the website that's a sort of a newer feature so I encourage you to check that out.
17:59 You can't miss it on the main page. And other than that, I hope you're staying cool. I hope you're enjoying the weather.
18:07 I hope your friends and family are safe. You're enjoying some good edibles because it's the little things in life that make life worth living, isn't it?
18:15 And until next time my friends, stay high.