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Spicy margarita ice lollies

Name: Spicy margarita ice lollies
Prep time: 20 min
Total time: 20 min
Yield: Serves 10
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Aug 24
Updated: 12 Aug 24

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.

Easy
August 2024

Test kitchen approved

Serves 10
Hands-on time 20 min, plus cooling. Freezing time 6 hours

Check out our espresso martini lollies, too.

Nutrition: Per lolly

Calories: 58kcals
Fat: 0g
Protein: 0g
Carbohydrates: 10g (10g sugars)
Fibre: 0g
Salt: Trace

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Before you start

To help your sticks stay upright, put the filled moulds in the freezer for an hour to part-freeze the liquid, then push the sticks in and freeze for at least 5 hours more.

Before you start

To help your sticks stay upright, put the filled moulds in the freezer for an hour to part-freeze the liquid, then push the sticks in and freeze for at least 5 hours more.

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.