TEQUILA SUNRISE ICE POPS RECIPE
Tequila Sunrise ice pops are a grown up way to celebrate summer. Bright with orange and pomegranate, boozy with tequila - how can you go...
Provided by Heather Schmitt-Gonzalez
Categories Frozen Treats
Time 8h15m
Number Of Ingredients 12
Steps:
- Stir together the ingredients for each layer separately. Cover and place the 2nd and 3rd layer mixtures in the fridge for now. Divide the 1st layer evenly between 6 (2.5 ounce) or 5 (3 ounce) popsicle molds. Set on a level surface in the freezer for 45-60 minutes. Remove from freezer and slowly pour in the second layer. Freeze for 30 minutes, then poke wooden popsicle sticks through the center, and freeze for another 30 minutes. Remove from freezer and slowly pour in the 3rd layer. Return to freezer and freeze until solid, 4-6 hours.
Nutrition Facts : ServingSize 1 ice pop, Calories 70 calories, Fat 0 g, Carbohydrate 9 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 9 g
CAKE POPS
These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites
Provided by Elena Silcock
Time 1h5m
Yield Makes 12-14
Number Of Ingredients 11
Steps:
- First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
- While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
- Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.
Nutrition Facts : Calories 295 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
TEQUILA SUNRISE FREEZER POPS
If you grew up in the 1990s and remember Push Pops, then this dessert will definitely hit home. I'm giving one of my favorite childhood treats an adult twist. The recipe includes an orange tequila semifreddo and a grenadine jelly set with gelatin. And of course, each frozen pop has the hue of a traditional tequila sunrise cocktail.
Provided by Lasheeda Perry
Categories beverage
Time 3h30m
Yield 7 pops
Number Of Ingredients 10
Steps:
- Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
- For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
- For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
- Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners' sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
- Remove the whipped cream and grenadine gelatin from the refrigerator.
- Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
- Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.
TEQUILA SUNRISE ICE POPS
A great way for adults to have a cocktail. Tip: you can make "virgin" ice pops by eliminating the tequila and adding an exrta tablespoon each of the cranberry juice cocktail and lime juice.
Provided by Barb G.
Categories Frozen Desserts
Time 15m
Yield 8 frozen pops
Number Of Ingredients 5
Steps:
- In a large measuring cup combine canberry juice cocktail, lime juice, and honey; using 8 plastic frozen pop molds or 3-ounce paper cups, pour 4 teaspoons of the juice mixture into the bottom of each mold; freeze for 1 hour or until firm but NOT hard.
- In another liquid measuring cup combine orange juice and tequila; carefully pour orange juice mixture over cranberry mixture.
- Cover paper cups with foil and insert wooden craft sticks into cups or insert pop mold sticks into pop molds; freeze overnight, Remove pops from molds or tear off paper and remove foil before serving.
MARGARITA CUPCAKES
These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.
Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
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