This week I tried a little variation on this margarita popsicles recipe. I had some raspberries left over from making jam, so I added them to the mix. Not surprisingly, they were a great addition. They added a little extra zing, and turned the popsicles a pretty pink color.

A story of great sacrifice:
I carefully unsheathed the last popsicle from its mold and headed outside with my camera to photograph, and then devour it. But I soon discovered that my camera battery was completely dead. All I wanted to do was eat that mouth-watering popsicle, but for posterity’s sake, I put it back in the freezer to wait for my battery to charge. So if it looks melted and re-frozen, that’s why. Just think about the sacrifices I made for my blog, though. It was truly heroic.

Raspberry Margarita Popsicles

1¼ cup fresh lime juice (about 8-10 limes)
1 (14oz) can of sweetened condensed milk
1/2 cup fresh raspberries
1 cup water
3 Tbsp tequila
1 Tbsp Triple Sec
pinch of table salt
Kosher salt or margarita salt

In a large container with a spout (such as a pitcher), combine lime juice, water, condensed milk, table salt, tequila, Triple Sec, and raspberries. Stir to combine. Roughly mash raspberries with a muddler or fork, then pour the mixture into a popsicle mold.
Freeze for at least 6 hours, or overnight. Sprinkle with margarita salt immediately before serving.