There’s an ice cream shop in my neighborhood with a “margarita sorbet.” I tried it once. By “margarita,” they mean lime. Perhaps a bit of orange…but basically only one of the essential flavors that make this classic cocktail continue to stick around.
This recipe for salted margarita cream pops, on the other hand, has all the goods: lime, yes, but also plenty of tequila and salt.
It’s May 2nd today, so you’ve got a cool three days to whip these up for Cinco de Mayo.
Karen Solomon, author of the excellent books Can It, Bottle It, Smoke It and Jam It, Pickle It, Cure It offers this quick tasty recipe, which can be assembled quickly in a pitcher, and stashed in the freezer for a cold, booze-y treat. This is way better than those slushies they serve at the Tex Mex place.