Roasted Blueberry Serrano Margarita Popsicles
The temperatures are dipping, snow is flying, and October is giving way to November. Winter might be looming, but we are holding onto to the last threads of summer with these popsicles using Burns and McCoy Roasted Blueberry Serrano Margarita Mix. They are so easy with the most difficult part being the waiting for them to freeze. Mix up a batch and visualize warmer days sitting on a beach.
Prep Time: 10 mins
Freeze Time: At least 6 hours, preferably overnight
Servings: Approximately 10 (if using 88.7 ml cups)
1 can (14 oz) sweetened condensed milk
1/4 c tequila
1. Combine margarita mix, sweetened condensed milk, and tequila and stir until well mixed.
2. Cut limes into 1/4 in thick rounds, and insert popsicle sticks.
3. Line a tray or plastic container with 10 cups (we used 88.7 ml sized cups). Fill each cup leaving 1/4 in of space at the top. Top filled cups with the lime and popsicle sticks.
4. Freeze for at least 6 hours.
Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.
Recipe adapted from Host the Toast.