It has been hot in the Pacific Northwest and with no end in sight. Triple-digit temperatures deserve something special so I ordered a popsicle mold. Frozen Margarita on a stick sounded just about right, and it was, these are quite delicious! I altered the recipe so that it came out to 24 ounces of liquid, each pop mold here holds 3 ounces so you may have to adjust if your molds are bigger or smaller. And something learned here, I’ve always made simple syrup the standard 1-1 ratio of sugar and water, but this time I used 1/2 cup of sugar to 1 cup of water and I really think this is the way to go, it’s sweet but not insanely sweet, whenever I’ve made margaritas I’ve used the 1-1 ratio for simple syrup and I think it’s just too much sugar. Going forward this will be my standard unless the cocktail really needs to be that sweet. As much as I would have liked to take more photos I had about 2 minutes before these guys started melting and falling apart. Cheers on a stick!
Margarita Ice Pops
- 3/4 cup lime juice (7 or 8 limes)
- 1/4 cup lemon juice (1 or 2 lemons)
- 1/2 cup sugar
- 1 cup water
- 3 oz tequila
- 2 oz triple sec
To make the simple syrup place the sugar and water in a pot and bring to a boil. Remove from heat and allow to cool.
Combine lemon juice and lime juice in a bowl. Whisk in the simple syrup, then stir in the tequila and triple until well combined. Pour mixture into pop molds and cover. Freeze for about 30 minutes then insert popsicle stick. Then freeze for at least 6 hours or overnight. My popsicle sticks didn’t want to stay down so I placed something on top to keep them down until they froze. Makes 8 3-oz popsicles.
Adapted from Cooking by Moonlight