These pineapple Margarita ice pops are an excellent way for adults to enjoy their cocktails. Summer is definitely up!
You’d think I’d be happy making a Margarita and just enjoying it in the current heatwave.
No.
Not me.
I have to take it one step further.
I was really eager to get my ice pop moulds out again. And I really wanted to turn an ordinary pineapple Margarita into pineapple margarita ice pops.
And what a success they were!
Considering that I don’t drink very much, these alcoholic ice pops were every bit as refreshing as I hoped they would be.
My subjects for the evening, i.e. my willing friends raved about them. They found them to be the perfect antidote in the current humidity. Ha! Nothing like a little alcohol to change your “perception”!
Not that I want to brag or anything…
🥘 Ingredients
- 3 cups pineapple, fresh, cut into even chunks
- 1/2 lime zest
- 1/4 cup lime juice, fresh
- 2 pinches sea salt
- 2 tsp sugar, caster
- 2 tbsp mint, freshly chopped
- 1/3 cup Tequila
- 2 tbsp Triple Sec, or Cointreau
My pineapple Margarita mixture consists of freshly chopped pineapple, mint, lime juice, salt, a touch of Cointreau and tequila. It’s probably not “authentic” to the roots of the drink, but I’m only going by what I have tasted in the past.
There also seems to be a little “debate” surrounding this iconic drink. However, I think the main thing we can agree on is the tequila.
Make sure your tequila is of good quality. Don’t be tempted to use anything that resembles methylated spirits.
🔪 Instructions
- Blend all the ingredients in a blender or food processor until well combined.
- Pour the mixture into the ice pop moulds and place in the freezer for 2 hours.
- When the mixture is semi-set pierce an ice cream stick through the centre of each ice pop.
- Place back in the freezer and allow them to set overnight before serving.
- To serve them, run the moulds under warm water for 10 seconds to set them loose and serve immediately.
👪 Serving size
Strangely I ended up with 5 pineapple Margarita ice pops - even though the mould I used holds 6. No drama!
📖 Variations
If you can’t be bothered with the whole alcoholic ice pops thing - just add a little ice to the above ingredients and blend in a high-speed blender.
Before you can say “Ole!” your taste buds will be thanking you!
Alternatively you may wish to try these other ice creams I have made on the blog.
Roast some strawberries and make this Roasted Strawberry Ice Cream
Don’t forget the vegans! Make this Very Vegan Raspberry Ice Cream
Get even more tropical with these Mango Coconut and Lime Popsicles
🍽 Equipment
📋 Recipe
Pineapple Margarita Ice Pops
Ingredients
- 3 cups pineapple, fresh, cut into even chunks
- 1/2 lime zest
- 1/4 cup lime juice, fresh
- 2 pinches sea salt
- 2 tsp sugar, caster
- 2 tbsp mint, freshly chopped
- 1/3 cup Tequila
- 2 tbsp Triple Sec, or Cointreau
Instructions
- Blend all the ingredients in a blender or food processor until well combined.
- Pour the mixture into the ice pop moulds and place in the freezer for 2 hours.
- When the mixture is semi-set pierce an ice cream stick through the centre of each ice pop.
- Place back in the freezer and allow them to set overnight before serving.
- To serve them, run the moulds under warm water for 10 seconds to set them loose and serve immediately.
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