Recipe courtesy of Lasheeda Perry
Recipe courtesy of Lasheeda Perry
Watch how to make this recipe.
Tequila Sunrise Freezer Pops
Getting reviews...
- Level: Intermediate
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 7 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 243
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 81 mg
- Sodium
- 98 mg
If you grew up in the 1990s and remember Push Pops, then this dessert will definitely hit home. I’m giving one of my favorite childhood treats an adult twist. The recipe includes an orange tequila semifreddo and a grenadine jelly set with gelatin. And of course, each frozen pop has the hue of a traditional tequila sunrise cocktail.
- Level: Intermediate
- Total: 3 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 7 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 243
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 81 mg
- Sodium
- 98 mg
Ingredients
Grenadine Jelly:
Orange Tequila Semifreddo:
Directions
Try this cooking class now
36m
Intermediate
CLASS
Special equipment:
7 push-up pop molds; a Styrofoam block- Prepare 7 push-up pop molds by placing a Styrofoam block or blocks on a small baking tray. Insert 7 pop molds into the Styrofoam. Set aside.
- For the grenadine jelly: Combine the grenadine and cold water in a microwave-safe measuring cup. Sprinkle the gelatin over top and allow it to bloom for 5 minutes. Slowly melt the gelatin by microwaving it in 10-second intervals, stirring in between, until just smooth and dissolved. Refrigerate while you prepare the semifreddo.
- For the orange tequila semifreddo: Whip the cream to soft peaks with a whisk. Place in the refrigerator until ready to use.
- Combine the softened cream cheese and orange zest in a medium bowl. Mix with a rubber spatula until smooth. Mix in the confectioners’ sugar. Whisk in the orange juice and tequila. Whisk in the pasteurized egg yolks. Strain through a fine-mesh strainer.
- Remove the whipped cream and grenadine gelatin from the refrigerator.
- Fold the strained orange mixture into the whipped cream. Fill each mold 3/4 full with the orange semifreddo.
- Gently pour the grenadine mixture into each mold, filling each to the top. The grenadine mixture will take a few minutes to settle to the bottom. Once it has, take a long bamboo skewer or chopstick and gently stir it. Place the molds into the freezer until frozen, at least 3 hours.
