Spiked Paloma THC Pops

Spiked Paloma THC Pops

Written by: Chef Smoke

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Published on

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Time to read 1 min

Spiked Paloma THC Pops  

(20 mg THC each · 10 pops · 200 mg total batch)


Frozen grapefruit paloma cocktails on a stick – tart ruby grapefruit, fresh lime, tequila bite, light fizz. Refreshing adult ice pop with classic Mexican cocktail vibes, zero weed flavor.


Decarboxylation  

1.0 g flower @ 22–25 % THC (or 0.5 g good kief)  

240 °F for 40 minutes in sealed mason jar → ~200 mg usable THC


Infusion  

½ cup (120 ml) silver tequila + ¼ tsp liquid sunflower lecithin  

Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours  

Strain hard → crystal-clear 200 mg THC tequila


Pop Base  

All 200 mg THC tequila  

1½ cups (360 ml) fresh ruby grapefruit juice (about 3 large grapefruits)  

¼ cup (60 ml) fresh lime juice  

¼ cup (50 g) granulated sugar (or agave to taste)  

Pinch fine sea salt  

Optional: ¼ cup (60 ml) club soda for light fizz (add just before pouring)


Steps


1. Whisk grapefruit juice + lime juice + sugar + salt until sugar dissolves → stir in THC tequila → taste and adjust sweetness/tartness.


2. Optional fizz: gently fold in club soda last to keep bubbles.


3. Pour into 10 standard popsicle molds (3–4 oz each) → insert sticks → freeze 1 hour → tap molds to release bubbles → freeze firm 6+ hours (overnight best).


4. Unmold: run under warm water 20–30 seconds → pull gently.


Storage  

Wrapped individually → freezer bag → 2 months


Dosing  

200 mg ÷ 10 = 20 mg exact per pop  

One pop = poolside chill  

Two pops = full paloma float


Translucent pink-red with frosty sheen, bright grapefruit aroma, tart citrus burst with tequila warmth and subtle salt on finish.  

These are the pops that make summer last forever.  

Make double.  

Stash one batch for unexpected hot days.  

Salud to frozen palomas.