Salted Margarita Cream Pops Recipe

1. 1

   In a bowl, combine the lime juice, zest, water, condensed milk, and tequila and stir well.

2. 2

   Divide the salt evenly into the bottom (later, it will be the top) of each of six 4-ounce frozen pop molds.

3. 3

   Pour the margarita mixture into each mold, leaving about 1/2 inch headspace for the liquids expansion in the freezer.

4. 4

   Freeze for 6 hours, until solid.

5. 5

   To release an individual pop, rotate it under a stream of running warm tap water for about 30 seconds.

6. 6

   Never tug on the stick!

7. 7

   Keep running it under water until the pop can be pulled out gently.

8. 8

   (Should this fail, eat your pop from the mold with a spoon.)

* Per serving · 4 servings · Values may vary.

No additional tips available.