Summer Recipe #1: Creamy Margarita Pops!


We’re now a few days into June, but it certainly doesn’t feel like it here in Accordion City. The sun may be out and the sky may be blue, but it feels more like April. Luckily, warm weather isn’t a hard-and-fast requirement to make these tasty treats, which I plan to serve a lot of this summer.

Creamy Margarita Pops


  • 1¼ cup fresh lime juice (about 8 limes), plus 3 limes to slice and place on top of paper cups
  • 3 tablespoons raw honey
  • 1 (14 ounce) can of full fat coconut milk
  • 3/4 cup water
  • ¼ cup tequila
  • 3 tablespoons fresh orange juice (about ½ an orange)
  • coarse sea salt, to sprinkle over limes


Pour lime juice and honey in a pitcher, or a bowl with a spout. Whisk until the honey is fully incorporated into the juice. Add coconut milk, water, tequila, and orange juice, whisk until combined. Pour into 12 (3 ounce) paper cups, making sure to fill almost to the top. Slice the 3 reserved limes into 12 thin slices, about ¼ inch thick. Poke a popsicle stick through the center of each lime slice and place on top of cups. Freeze for at least, five hours. When frozen, cut the paper cup off and sprinkle the exposed side of the lime with salt.

Thanks to Usagi for the recipe!

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