Salted Margarita Cream Pops Recipe

Directions

1. 1
   In a bowl, combine the lime juice, zest, water, condensed milk, and tequila and stir well.
2. 2
   Divide the salt evenly into the bottom (later, it will be the top) of each of six 4-ounce frozen pop molds.
3. 3
   Pour the margarita mixture into each mold, leaving about 1/2 inch headspace for the liquids expansion in the freezer.
4. 4
   Freeze for 6 hours, until solid.
5. 5
   To release an individual pop, rotate it under a stream of running warm tap water for about 30 seconds.
6. 6
   Never tug on the stick!
7. 7
   Keep running it under water until the pop can be pulled out gently.
8. 8
   (Should this fail, eat your pop from the mold with a spoon.)