Special equipment: 10 ice-pop molds
To make the fresh strawberry puree, puree the strawberries in a blender or food processor with a few tablespoons of water. Pour through a fine-mesh sieve and press with a spoon to release all the juice.
Combine the sugar and 1 cup of the strawberry puree in a saucepan over medium heat. Bring to a simmer, whisking so the sugar dissolves. Simmer for 1 to 2 minutes, then turn off the heat. Stir in the fruit punch, lime juice, tequila and Grand Marnier.
Fill each ice-pop mold with a lime slice. Pour the strawberry mixture over top. Freeze according to your ice-pop maker's directions, for at least 4 to 6 hours. Serve with a sprinkle of sea salt.
Recipe courtesy of Jessica Merchant