Make Margarita Popsicles For Cinco de Mayo
Now that we're in May, us Louisianians are always looking for the next party. That just so happens to be this weekend for Cinco de Mayo!
Tacos, salsa, margaritas! This Sunday, May 5th, those are the things we'll be looking forward to most. Especially the margarita part. I think everyone should be rested after Festival International.
With the temps getting hotter, a nice cold margarita sounds so good right about now. What if there were a different way to indulge in a margarita? Like, in popsicle form. Turns out, someone did the hard work and made a whole recipe for it. And it's actually not all that hard to make!
Hint: It's the condensed milk that's the secret.
- 1 1/4 cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
- 1 (14oz) can of sweetened condensed milk
- 1 cup water
- ¼ cup tequila
- 2 tablespoons orange juice (optional)
- Kosher salt or margarita salt
- 12 (3oz) Dixie cups
- Small popsicle sticks or craft spoons
- A pitcher or large cocktail shaker
- In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.
- Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture.
- Slice the limes into ¼ inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.
- Freeze for at least 6 hours, or overnight. When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt, and serve.