Margarita cocktail ice pops

Name: Margarita cocktail ice pops
Cuisine: American, Latin American
Ingredients: Ice pop/lolly moulds; 2 shots of tequila (about 4 tbsp.); 1 shot of triple sec (Cointreau); ½ cup of sugar syrup (1/4 cup sugar, ½ cup water) or ideally agave nectar.; ½ cup fresh lime juice; Zest of two limes – finely chopped; For dusting; Watermelon or strawberry flavoured popping candy; 1 tsp. of ground pink rock salt

9 steps

Updated at: Thu, 17 Aug 2023 09:00:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories156.4 kcal (8%)

Total Fat0.1 g (0%)

Carbs27.2 g (10%)

Sugars23.2 g (26%)

Protein0.1 g (0%)

Sodium460.7 mg (23%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2 shotstequila

1/4 cup sugar, 1/2 cup water, or ideally agave nectar

½ cupfresh lime juice

2limes

Zest of, finely chopped

watermelon flavoured popping candy

or strawberry

1 tsppink rock salt

ground

Instructions

Step 1

Zest the limes, chop finely and set aside.

Step 2

Mix the sugar syrup, tequila, Cointreau and lime juice in a shaker with ice.

Step 3

Mix the zest with half the margarita and pour even amounts into the ice pop moulds.

Step 4

Freeze for an hour.

Step 5

Remove from the moulds from the freezer and top up with the remaining margarita.

Step 6

Freeze for a 3-4 hours until solid.

Step 7

Run the moulds under hot water and gently remove from the mould. Don’t pull the stick until you’ve done this otherwise you’ll be eating margarita slushy from the mould.

Step 8

Sprinkle the bottom half (or all) of the ice pops with a mix of the salt and popping candy.

Step 9

Eat quickly.

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