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Salted Margarita Cream Pops

Ingredients (6)

  • 1/2 cup Key lime juice
  • 2 teaspoons minced Key lime zest
  • 3/4 cup water
  • 7 ounces sweetened condensed milk (half of a 14-ounce can)
  • 1 1/2 tablespoons tequila
  • 2 teaspoons kosher salt
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Nutritional Information
  • Calories118
  • Fat2.89g
  • Saturated fat1.82g
  • Trans fat
  • Carbs19.8g
  • Fiber0.15g
  • Sugar18.36g
  • Protein2.71g
  • Cholesterol11.25mg
  • Sodium201.23mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Salted Margarita Cream Pops

The only thing better than a cold and refreshing margarita is a frozen margarita pop. Enjoy these adults-only ice pops any time you crave a cocktail on a stick.

What to buy: Karen says you can sub in regular limes if you want, but she prefers the flavor of Key limes, which she says can be found at Latin American and Asian groceries.

Game plan: Kept frozen and completely covered, these pops will last for up to 4 months.

Watch Karen demonstrate how to make her frozen margarita pops in this CHOW Tip video.

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Instructions

  1. 1In a bowl, combine the lime juice, zest, water, condensed milk, and tequila and stir well. Divide the salt evenly into the bottom (later, it will be the top) of each of six 4-ounce frozen pop molds. Pour the margarita mixture into each mold, leaving about 1/2 inch headspace for the liquid’s expansion in the freezer. Freeze for 6 hours, until solid.
  2. 2To release an individual pop, rotate it under a stream of running warm tap water for about 30 seconds. Never tug on the stick! Keep running it under water until the pop can be pulled out gently. (Should this fail, eat your pop from the mold with a spoon.)

Reprinted with permission from Can It, Bottle It, Smoke It And Other Kitchen Projects by Karen Solomon. Copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit for book cover: Angie Cao © 2011

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