How to Make Lemon-Lime Margarita Popsicles

lime-pop1I start jonesing for citrus fruits when the temperature rises. When I’m thirsty, I think lemonade (“that cool refreshing drink”). At the farmer’s market, I get all buddy-buddy with my favorite grapefruit vendor, which means laughing at his reoccurring jokes about the clash between morning toothpaste/mouthwash and citrus.

My obsession with limes reared its head when I happened upon an utterly adorable version of a frozen margarita. I thought this would be a perfect post-supper treat, after subbing lemon for the tequila. Of course, tequila has its place, just not in my dessert.

These lemon-lime margarita popsicles turned out so absolutely cute I had to share! I brought some into work for my co-workers. They were even Rocco’s first taste of dessert.  He wrinkled his cute little nose at the tartness but went back in a few times for the sweet finishing note.

These are tart, sweet and creamy, perfect for a hot summer day or picnic.


Adapted from: Host the Toast 

Lemon-Lime (Virgin) Margarita Popsicles


¾ cup fresh lime juice (about 5 limes), plus 4 limes for stabilizing the popsicle sticks

¾ cup fresh lemon juice (about 3 lemons)

1 – 14oz. can of sweetened condensed milk

1 cup of water

2 tablespoons orange juice

Kosher salt or margarita salt (optional)


12 – 3oz Dixie cups

Small popsicle sticks or craft spoons

A large pitcher


Juice the lemons and limes into a liquid measuring cup to 1 ¼ cups. Mix the juices, water, and condensed milk in a large pitcher with a spout (for pouring into the cups later).

Slice the limes into ¼ inch thick rounds and push a craft spoon through the center of each lime so that half the stick is poking through the lime. Line the Dixie cups onto a baking sheet so they can easily be transported to the freezer (and catch any spills).

Pour the juice mixture into each of the Dixie cups until it is about 90% full. Top each of the cups with the popsicle stick and lime, making sure the lime touches the top of the juice mixture.

Freeze overnight. When ready to serve, run the cups under tap water and they will easily slide out.  Top each of the limes with kosher or margarita salt, if desired.  Serve immediately.


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