Spicy margarita ice lollies
- Portion size: Serves 10
- Hands-on time 20 min, plus cooling. Freezing time 6 hours
- Difficulty: easy
The zingy, fresh flavour of a margarita is always enhanced by a prickle of chilli (see our jalapeño mezcal margarita for example) and these spicy margarita lollies are the perfect way to cool off in the heat.
Check out our espresso martini lollies, too.
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Ingredients
- 100g caster sugar
- 50ml tequila blanco
- 15ml triple sec (orange liqueur) such as Cointreau
- 2 dashes Angostura bitters
- 1 green chilli, halved
- Juice 2 limes, plus 1 lime cut into 10 thin slices
- Tajín seasoning to sprinkle (optional)
Specialist kit
- 10 x 75ml ice lolly moulds
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Method
- In a small pan, mix the sugar, tequila, triple sec and bitters with 375ml water. Add the chilli and stir over a medium heat for a few minutes to dissolve the sugar. Remove from the heat, add the lime juice and leave to cool. (Or put the pan in a bowl of iced water and stir regularly until cool.)
- Discard the chilli, then divide the mixture among the lolly moulds. Push a slice of lime into each, add the sticks (see Before you start), cover and freeze for at least 6 hours, ideally overnight, until solid.
- Remove from the freezer 10 minutes before eating. Dunk the moulds into a bowl of warm water if needed to help release the lollies. If using, spread some Tajín on a plate, then press the lollies into it to add a zingy crust.
Nutrition
- 58kcals Calories
- 0g Fat
- 0g Protein
- 10g (10g sugars) Carbs
- 0g Fibre
- Trace Salt
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