Salted Margarita Cream Pops

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