Frozen Margarita Popscicles (only 10 minutes of prep!)

These frozen margarita popsicles are made with tequila, triple sec, fresh lime juice, and a touch of salt for a tart, citrusy frozen treat. They're icy, refreshing, and perfect for summer.

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These margarita popsicles are one of my favorite ways to turn a classic margarita cocktail into something fun and summery. They're tart, icy, and full of bright lime flavor, with that signature sweet-salty balance you expect from a good margarita.

I love how the tequila, triple sec, and fresh lime come together into a bold, citrusy base that freezes into the perfect texture. A sprinkle of salt and a slice of lime in each mold adds that familiar margarita finish in every bite.

They're easy to make and perfect for warm days when something cold sounds especially good. I almost always make a double batch-they tend to disappear quickly.

Make these for a party

If you're making these for a party but only have one popsicle mold, here's how to do it:

Start several days ahead. Count on each set of popsicles taking 24 hours to freeze. Make a big batch of the recipe. While your first popsicles are freezing, store the liquid in your fridge. Once frozen, remove the margarita popsicles from the mould and put them into a freezer bag. Continue freezing the popsicles in batches until you are done.

Important note: If the popsicles thaw even a little when you remove them from the mould, they will stick together when they refreeze. To play it safe, you may want to refreeze them on a parchment paper-lined baking sheet before transferring them to a freezer bag. You can also add them to the bag, separating them with parchment paper.

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Kristen Stevens

Frozen Margarita Popscicles (only 10 minutes of prep!)

Margarita popsicles made with tequila, triple sec, fresh lime juice, and a sprinkle of salt. They're bright, tangy, and frozen until perfectly icy.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 cocktails

Course: Cocktail

Cuisine: American

Ingredients

  

• 1 ¼ cups tequila
• 1 cup triple sec
• ¾ cup freshly squeezed lime juice
• 2 limes sliced
• A sprinkling of kosher salt or other coarse specialty salt for each pop

Method

 

1. Boil the tequila and triple sec in a small pot for 2 minutes. Remove the pot from the heat, stir in the lime juice, and let the mixture cool.
   1 ¼ cups tequila, 1 cup triple sec, ¾ cup freshly squeezed lime juice
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2. Put a slice of lime into each ice pop mold, then carefully pour the tequila mixture evenly into each mold. Do not fill the molds to the top; leave a small amount of space to allow for expansion when the liquid freezes, or your freezer may receive an icy margarita bath.
   2 limes
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3. Sprinkle a very small amount of kosher salt into each pop. Top with ice pop sticks or reusable ice pop tops with attached sticks. Let the pops freeze for at least 24 hours. To unmold the pops, run them under hot water for a few seconds.
   A sprinkling of kosher salt or other coarse specialty salt for each pop
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Notes

Popsicle mold: If you have one on hand, go ahead and use it.

Tequila: I recommend using blanco tequila (also known as white tequila or silver tequila) for its neutral taste and clear color. 

Triple sec: This is a dry orange liqueur that packs a citrus punch. If you don't have any on hand, you can use Grand Marnier or simple syrup instead.

The recipe for these margarita popsicles came from the book Poptails: 60 Boozy Treats Served on a Stick by Erin Nichols and is republished with permission. Make sure to check out her book for even more fun recipes!

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