Margarita Pops Food

STRAWBERRY MARGARITA ICE POPS

Strawberry Margarita Ice Pops image

Provided by Tyler Florence

Time 4h10m

Yield 8 ice pops

Number Of Ingredients 7

Ingredients

1 cup freshly squeezed lime juice (6 to 8 limes)
1/2 cup water
1/2 cup triple sec*
1/4 cup tequila*
1/2 cup superfine sugar
1 pint strawberries, quartered
*If not using alcohol, add another 1/2 cup water and 1/4 cup fresh lime juice

Steps:

In a blender add the lime juice, water, triple sec, tequila, and sugar; blend until the sugar has dissolved. Set aside 8 strawberry quarters and put the remainder into the blender; blend until the strawberries are pureed. Skewer a piece of the reserved strawberries onto the end of each ice pop stick. Pour the margarita into the ice pop molds, insert the skewered sticks, and freeze at least 4 hours or overnight.
Unmold the ice pops and serve.

MARGARITA POPS

Margarita Pops image

Provided by Ingrid Hoffmann

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1/2 cup tequila
6 lime all-fruit frozen pops (recommended: Froz Fruit)
Margarita salt or kosher salt

Steps:

Pour the tequila into a tall and narrow glass. Remove the frozen pops from their wrappers and submerge them 1 by 1 in the glass of tequila, tilting the glass to completely moisten the entire pop. Press the side of the pop into the sauce. Serve immediately.

FROZEN MELON-MARGARITA POPS

Frozen Melon-Margarita Pops image

These frozen melon-margarita pops are tangy hand-held treats that make you feel grown-up and kidlike at the same time. Dip juicy pieces of melons in margarita mix, perch on wooden sticks, and freeze until icy. For a zingy combo of cool and hot, nibble peppery nasturtiums between bites.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

3/4 cup tequila
1/2 cup Grand Marnier
1/2 cup fresh lime juice
Pinch of coarse salt
8 ounces cantaloupe, rinds removed
8 ounces watermelon, rinds removed
Nasturtiums, optional

Steps:

Stir together tequila, Grand Marnier, fresh lime juice, and coarse salt in a large bowl. Cut cantaloupe and watermelon into wedges. Soak in tequila mixture for 15 minutes. Insert ice-pop sticks into wedges. Freeze on a rack-lined baking sheet for 1 hour. Serve with nasturtiums.

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