Salted Margarita Cream Pops

Name: Salted Margarita Cream Pops
Total time: 7 h
Yield: 6 (4-ounce) pops
Ingredients: 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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6 (4-ounce) pops Easy

Total: About 7 hours

2 Ratings

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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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.

from: Can It, Bottle It, Smoke It by Karen Solomon

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Instructions

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.
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.)

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