These boozy margarita popsicles are everything we love about the classic cocktail turned into a frozen adult treat. They’re refreshing, delicious, and fun, and they’re perfect for summer gatherings. You only need a handful of ingredients to make this quick and easy popsicle recipe!
I dial up the fun factor with these margarita popsicles every summer. They’re tart, icy, and taste just like a frozen margarita—only on a stick. If you love a classic margarita, this is the playful, poolside version you didn’t know you needed.
They’re surprisingly easy to make with just a handful of ingredients and a few minutes of hands-on time. I briefly heat the tequila and triple sec so the pops freeze properly, then stir in fresh lime juice, pour the mixture into molds with a slice of lime, and finish with a light sprinkle of salt. After a night in the freezer, they’re ready to go.
These popsicles disappear fast, so I almost always make a double batch. They’re perfect for summer parties, backyard hangs, or any warm day that calls for something cold, citrusy, and a little celebratory.
Make these for a party
If you’re making these for a party but only have one popsicle mold, here’s how to do it:
Start several days ahead. Count on each set of popsicles taking 24 hours to freeze. Make a big batch of the recipe. While your first popsicles are freezing, store the liquid in your fridge. Once frozen, remove the margarita popsicles from the mould and put them into a freezer bag. Continue freezing the popsicles in batches until you are done.
Important note: If the popsicles thaw even a little when you remove them from the mould, they will stick together when they refreeze. To play it safe, you may want to refreeze them on a parchment paper-lined baking sheet before transferring them to a freezer bag. You can also add them to the bag, separating them with parchment paper.
Margarita Popsicles (only 10 minutes of prep!)
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Ingredients
- ▢ 1 ¼ cups tequila
- ▢ 1 cup triple sec
- ▢ ¾ cup freshly squeezed lime juice
- ▢ 2 limes (sliced)
- ▢ A sprinkling of kosher salt or other coarse specialty salt for each pop
Instructions
- Boil the tequila and triple sec in a small pot for 2 minutes. Remove the pot from the heat, stir in the lime juice, and let the mixture cool. 1 ¼ cups tequila, 1 cup triple sec, ¾ cup freshly squeezed lime juice
- Put a slice of lime into each ice pop mold then carefully pour the tequila mixture equally between your ice pop molds. Do not fill the molds to the top; leave a small amount of space to allow for expansion when the liquid freezes or your freezer may receive an icy margarita bath. 2 limes
- Sprinkle a very small amount of kosher salt into each pop. Top with ice pop sticks or reusable ice pop tops with attached sticks. Let the pops freeze for at least 24 hours. To unmold the pops, run them under hot water for a few seconds. A sprinkling of kosher salt or other coarse specialty salt for each pop
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Margarita Popsicles (only 10 minutes of prep!)
Ingredients
- 1 ¼ cups tequila
- 1 cup triple sec
- ¾ cup freshly squeezed lime juice
- 2 limes , sliced
- A sprinkling of kosher salt or other coarse specialty salt for each pop
Instructions
- Boil the tequila and triple sec in a small pot for 2 minutes. Remove the pot from the heat, stir in the lime juice, and let the mixture cool. 1 ¼ cups tequila, 1 cup triple sec, ¾ cup freshly squeezed lime juice
- Put a slice of lime into each ice pop mold then carefully pour the tequila mixture equally between your ice pop molds. Do not fill the molds to the top; leave a small amount of space to allow for expansion when the liquid freezes or your freezer may receive an icy margarita bath. 2 limes
- Sprinkle a very small amount of kosher salt into each pop. Top with ice pop sticks or reusable ice pop tops with attached sticks. Let the pops freeze for at least 24 hours. To unmold the pops, run them under hot water for a few seconds. A sprinkling of kosher salt or other coarse specialty salt for each pop
