I’ve never been much of a frozen drink girl but I think I’ve been missing out. It’s seventh-circle-of-hell hot outside. We’ve been enjoying lots of frozen cantaloupe and pineapple margaritas recently but we decided to take it one step further: Margarita Popsicles.
They couldn’t be easier! I whipped up a batch of our house margarita, poured them into small cups, and then stuck them in the freezer. Simple as that. I wasn’t actually sure that they would freeze but I was pleasantly surprised. The alcohol prevents them from freezing into a solid lime ice cube but they were still solid enough to hold their shape and eat them off the stick.
I couldn’t find “real” popsicle molds that I liked so I used the “throw away” method that I saw Matt Armendariz use in his new cookbook, On a Stick: 3 oz disposable paper cups and wooden ice cream spoons that I found in the Kids’ Crafts section of Michael’s. The little cups keep the popsicles small enough so you don’t end up with a melty mess and the wooden spoons were the perfect length so I didn’t have to cut down full-length popsicle sticks.
Yields: 12 popsicles
1.Pour 2 1/2 ounces (5 Tbsp) of margarita into each cup.
2.Place cups into a baking dish and put the dish in the freezer.
3.After about 2 hours, start checking the popsicles. Once they're frozen enough to support the wooden stick, insert a stick into each popsicle, pushing 3/4 of the way into the popsicle.
4.Let freeze several more hours or until completely frozen (I let them freeze overnight)
5.To serve, peel the paper cup away from the popsicle, starting at the seam of the cup, and carefully remove the bottom.
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