For a last grasp of summer we decided to indulge in a little adult, warm weather treat. Bright lime and sweet, tart pineapple highlight the mellow, agave of the tequila. Try to only eat one. We dare you.
Makes approximately 18 mini pops
You will need:
1oz plastic shot glasses – or other popsicle molds
1 ripe pineapple – juiced (easiest done in a juicer)
Will make roughly 3 cups of juice
Reserve 1 cup of the pulp (remove any hard bits or eyes)
2 limes – zested and juiced
1/2 cup tequila (optional)
Mix everything together in a shallow freezer proof dish. For a family friendly treat, omit alcohol.
To avoid rock hard pops and to give them a nice flakey texture slightly pre-freeze before you fill your pop molds. This will also help your stick remain upright during the freeze.
In the shallow dish, freeze for 10-15 minutes, gently flake with a fork, replace in freezer. Repeat once more. Spoon into molds, and insert popsicle sticks and freeze for at least a couple of hours or overnight.