How to Make Frozen Margarita Pops CHOW Tip

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Karen Solomon http://ksolomon.com/ • Author of Can It, Bottle It, Smoke It: And Other Kitchen Projects, bakes cakes in canning jars that are great for gifts or picnics. • http://j.mp/solomonasianpickels • http://j.mp/solomonjamit • / bolognarose • ======================CHOW.com========================= • CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind! • See all the newest uploads from CHOW with the Latest Videos playlist: http://bit.ly/owLvNO • Subscribe to CHOW: http://bit.ly/xTzxYj • For more recipes, stories and videos, check out http://www.chow.com/videos • CHOW on Twitter: http://twitter.com/#!/CHOW • CHOW on Facebook: / chow • ======================================================== • TRANSCRIPT • Salted margarita cream pops have a lot going for them. They're tangy, they're creamy, and like all the best things in life they have tequila. In a large measuring cup, mix together one half cup of key lime juice, two teaspoons of minced key lime zest, three quarter cup of water, and seven ounces sweetened condensed milk. Add to that one and one half tablespoons of tequila, whisk together until completely combined, put a pinch of kosher salt into the bottom of each frozen pop mold and pour the liquid over the salt. Cap with the stick and put it in the freezer for six hours or until it's completely frozen. This is the perfect frozen cocktail on a stick. Why should kids have all the fun?

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