May 27, 2024

Spicy Tequila Sunrise Popsicles

This post was originally published here July 13, 2015. I’ve since updated the photographs and text. I hope you give these “grown-up” popsicles a try!

I can’t think of a better way to kick-off Summer than with these Spicy Tequila Sunrise Popsicles!

This is a recipe from way back in the blog archives. It might have even been the first popsicle recipe here on Floating Kitchen. I remember how excited I was at the time to finally get the “good/cool” popsicle mold that all the other food bloggers were using. Silly me.

For many years, this was one of my most popular recipes. But unfortunately, I neglected it. Which caused it to tumble down into the dark abyss of internet. Never to be seen or heard from again. But today, I’m giving it a refresh in hopes of returning it to its original glory. And I hope you’ll join me in making (and eating!) these Spicy Tequila Sunrise Popsicles all Summer long!

These Spicy Tequila Sunrise Popsicles are so darn easy. You only need three ingredients (with an optional fourth ingredient). And all the real “work” is done by your freezer. Easy, breezy, beautiful!

A classic tequila sunrise cocktail contains tequila, orange juice and grenadine syrup. And you can absolutely make these popsicles with just those three simple ingredients. But I like to spice them up a bit by infusing the tequila with some jalapeño pepper. I love how the little bit of heat from the jalapeño pepper contrasts with the cool, icy popsicles. It makes these popsicles just a bit more interesting and intriguing. But this step does require an extra day of planning (it’s best to infuse the tequila for 12-24 hours). So if that’s an issue (or if you simply don’t enjoy spicy food and drink), just skip that step entirely and use regular tequila. It’s all good!

Happy Summer (almost!)!

Cheers,

Liz

Get the Recipe:

Spicy Tequila Sunrise Popsicles

At a Glance:

Yield: Makes 10-12 popsicles, depending on your mold

Prep Time: 5 minutes

Additional Time: 1 days

Total Time: 1 days 5 minutes

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Ingredients

• 1/3 cup tequila (I used blanco tequila)
• 1 tablespoon thinly sliced jalapeño pepper
• 2 cups orange juice
• About 1/4 cup grenadine

Instructions

1. Add the tequila and jalapeño pepper slices to a small re-sealable jar. Let sit for 12-24 hours at room temperature.
2. Measure out the orange juice in a large measuring cup. Strain the infused tequila directly into the measuring cup with the orange juice, collecting and discarding the solids. Stir to combine. Then pour the mixture into your popsicle molds, filling them about three-quarters of the way full. Place the molds to your freezer for 30-45 minutes.
3. Remove the popsicle molds from your freezer and gently add 1 teaspoon of grenadine to each mold. The grenadine should slowly sink to the bottom of the molds. Insert popsicle sticks and place the molds back in your freezer until the popsicles are completely firm, about 6-8 hours.
4. To easily remove the popsicles from their molds, run a little warm water over the outside of the molds to help loosen/release them. These popsicles will be a bit softer, due to the alcohol.