Today I caused quite a stir on my facebook page when I posted a photo of my homemade coconut lime and vanilla banana ice pops.  I got comments like, "Do you deliver?" and "I'll be right over!" which made me laugh.  My own charming daughter Meghan (of legal age) begged for suggested Margarita ice pops so I did a little internet searching and found this recipe from the Food Network.  It's Emeril Lagasse's take on the Margarita ice pop, and it sounds delicious.  He uses the old-school method of Dixie cups, foil, and wooden sticks (ah, cute!) but I have my new handy-dandy rocket pop molds, and I think Margarita pops deserve a little more glitz than the standard paper cup.  But that's me.  Make these any way you want -- just make sure you have a designated driver if you down more than one of these on a hot summer day!

A little tamer - coconut lime
and vanilla banana ice pops from my freezer

If you're looking for something simpler and instant, you can start with store-bought lime pops and dip them in tequila and have the salt ready.  The photo on this post is one of those, and the recipe can be found here.  

I'm looking forward to finding recipes for banana daquiri and pina colada ice pops (thanks for the suggestion, Meggie!).  And if you're interested in making your own home-made fudgesicles, here's a recipe I posted a while back:  

So, have a pop, and chill!

Margarita Popsicles
from the Food Network and Emeril Lagasse

3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 ta
blespoons orange liqueur (recommended: Grand Marnier)

Kosher salt, for garnish

Special Equipment:
4 small cups (recommended: Dixie), 4 popsicle sticks

Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve. Enjoy!

Photo and short-cut recipe (above) borrowed from:

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