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Spicy margarita ice lollies
- 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.
![Spicy margarita ice lollies](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/2024D072_COCKTAIL_LOLLIES_MARGARITA_2_X-768x960.jpg)
Check out our espresso martini lollies, too.
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Serves 10
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Hands-on time 20 min, plus cooling. Freezing time 6 hours
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
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.
- Recipe from August 2024 Issue
Nutrition
- Calories
- 58kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 10g (10g sugars)
- Fibre
- 0g
- Salt
- Trace
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