Margarita Ice Pops

Sick of drinking margaritas?  Why not eat them?!  These ice pops are the perfect way to celebrate Cinco De Mayo this weekend.  Every party has plain old margaritas but our party will have these truly frozen margaritas!
I have been particularly in love with popsicles lately; I will freeze just about anything and spear it with a little wooden stick to see what comes out!  This is the latest result.
These pops are limey, salty, sweet, and delicious.  It was such a refreshing way to enjoy a (few) margaritas on the sunny balcony this afternoon.  A lot of people think you can’t freeze alcohol but that simply isn’t true.   These pops have the perfect amount of tequila and triple sec to add flavor (and a little bit of fun!) while still freezing up into a solid crunchy summer time treat.
These pops freeze well and set up into a great texture but I wouldn’t recommend using an instant freeze popsicle maker to make them (as they often don’t get quite cold enough or freeze for long enough to get a solid pop).  Instead I would put these in traditional molds to ensure you get a nice solid pop.  I know it takes extra time but it will be worth the wait.  If you don’t have molds no problem.  I actually made most of these in little dixie cups with popsicle sticks and they came out perfect.  They were actually easier to remove from the cups than the pops made in the molds.

Margarita Ice Pops Recipe

yields 2 cups (16 oz) of batter 
1/2 cup lime juice
1/4 cup lemon juice
1/4 cup sugar
1/4 cup tequila
3 T. triple sec
3/4 cup water

1) Combine lemon juice and lime juice in a bowl.  Add sugar and whisk until completely dissolved.

2) Add tequila, triple sec, and water.  Stir until combined.

3) Pour into pop molds or dixie cups.  If you are using dixie cups then cut a small square of tin foil for each cup.  Secure foil over the top of each cup and puncture with a knife.  Insert popsicle stick into the hole.  This will keep the stick from moving, falling, etc. while the pops set up in the freezer.

4) Freeze for at least 6 hours.  Serve with a pinch of salt on top and a lime wedge… ¡Salud!



  1. Anonymous says

    Just put my first ever batch of these in the freezer! Hope they don’t take quite 6 hours, though! I will report back with the results later when our guests try them ;c)

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