The classic Mexican cocktail turned into a frozen grownup treat.
A paloma is a refreshing grapefruit-tequila cocktail made with Iime juice and agave. The combination is simply delicious. The ratios of this popsicle recipe vary slightly from a traditional paloma because alcohol does not freeze. Even though there is less tequila than in a typical cocktail, the flavors are evocative of the drink. A sprinkling of sea salt, turbinado sugar, and ground chipotle pepper makes it all pop.
Equipment: wet measuring cup; measuring spoon; mixing bowl; whisk; popsicle molds and sticks; small bowl
Ingredients: 16 ounces freshly squeezed grapefruit juice
4 ounces freshly squeezed lime juice
2 ounces agave
1 ounce tequila
1 tablespoon sea salt
1 tablespoon turbinado sugar
1 teaspoon ground chipotle
1. In a mixing bowl, combine the juices, agave and tequila.
2. Pour the mixture into popsicle molds and set in the freezer for 3 hours.
3. Remove from the freezer and gently insert the popsicle sticks. Return to the freezer for 4 or more hours.
4. Combine the sea salt, turbinado sugar, and chipotle chili powder and set aside.
5. Remove the popsicle mold from the freezer and then the popsicles from the mold. Sprinkle with the spice mixture. Repeat until all the popsicles have been sprinkled. Serve immediately.
Makes 8 popsicles.