I hereby declare this the Summer of Boozy
Popsicles Frozen Pops!
Are you with me?
I’ve seen recipes for so many different variations that I want to try that I am making frozen cocktail treats my personal mission (besides training for a freaking marathon) this summer. A girl has to have some motivation to run so much, right? Anyway, I started off with these margarita pops and they are delicious! Kind of like a frozen creamy margarita, kind of like a boozed-up Key lime pie. Either way, creamy, tart, sweet and so good.
I think these little goodies are the perfect start to my summertime of Boozy Pops. Don’t you?
Salted Margarita Cream Pops
1/2 cup Key lime juice
2 tsp. minced Key lime zest
3/4 cup water
7 oz. sweetened condensed milk (half of a 14-ounce can)
1 1/2 Tbsp. tequila
2 tsp. kosher salt (I did not use all of the salt, I just put a sprinkle/dash in each pop mold and it was plenty salty for me.)
1. In a medium mixing bowl, combine the lime juice, zest, water, condensed milk, and tequila and stir well.
2. Divide the salt evenly into the bottom (later, it will be the top) of each of six 4-ounce ice pop molds.
3. Pour the margarita mixture into each mold, leaving about 1/2 inch extra space for the liquid’s expansion in the freezer.
4. Freeze for 6 hours, or until solid.
5. To release an individual pop, rotate it under a stream of running warm tap water for about 30 seconds. Keep running it under water until the pop can be pulled out gently.
Source: Can it, Bottle it, Smoke it and Other Kitchen Projects by Karen Solomon via CHOW