Who doesn’t love a great margarita in the summertime? Well, Chef Elizabeth Karmel of Hill Country Barbecue Market loves them too. We found this PERFECT #thirstythursday recipe to share with you for a little margarita twist, Margarita Frozen Pops.
Margarita Frozen Pops
This recipe makes a classic strong margarita. If you want the “poptails” to be low-test instead of high-test, reduce the alcohol by half or double the other ingredients. If you want to make these pops without the alcohol, add the juice of 1 extra orange and an extra ¼ cup of filtered water. Pour into molds and freeze per the manufacturer’s instructions.
Because of the alcohol in these pops, they are a bit slower to freeze than traditional recipes. It’s best to make them the day before.
Servings: About 8 (depending on the size of your molds)
½ cup fresh lime juice, about 5 or 6 large limes
Juice of 1 large orange (about ½ cup)
¼ cup filtered water
Pinch of fine-grain sea salt
¾ cup tequila
¼ cup triple sec
2 to 4 tablespoons powdered sugar (to taste)
In a pitcher, combine the lime juice, orange juice, water, salt, tequila and triple sec. Stir well. Add the powdered sugar, 1 tablespoon at a time and stirring well between additions. Taste to determine your desired sweetness, then continue stirring until the sugar is completely dissolved.
Fill the pop molds, stopping about ½ inch from the top. The liquid will expand to fill the sleeve as it freezes. Put the pop mold handles in place and freeze overnight.
Elizabeth Karmel is executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York.