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- 2 cups blood orange soda or juice
- Juice of 3 limes (about a ¼ cup)
- 3 ounces of tequila, preferably Don Julio Reposado
- 1 ounce orange liqueur
- 1 tablespoon sugar
- 1 teaspoon salt
Mix all of the ingredients together in a large bowl until the sugar and salt have completely dissolved. Ladle the mixture into ice pop molds (extra-large silicon ice cube trays or Dixie cups work as well), leaving an extra ½-inch space at the top, and place in the freezer.
After about 2 hours, once the liquid has started to solidify, stick in the ice pop sticks. Keep in the freezer overnight.
- 1 quart fresh blood orange juice or fresh orange juice (about 12 blood oranges or 8 large navel oranges)
- 1 1/2 cups fresh lime juice (about 12 limes)
- 1 1/2 cups Cointreau or other triple sec
- 3 1/2 cups silver tequila
- Kosher salt
- 1 blood orange or orange wedge, plus 12 thin blood orange or orange slices
- 1 dozen small sage sprigs or leaves
In a large pitcher, mix the blood orange juice with the lime juice, Cointreau and silver tequila. Refrigerate until chilled, at least 30 minutes.
Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.
Why this recipe works
This blood orange margarita recipe has lovely splashes of sweet and tart throughout. It’s like mixing together sweet oranges and tart grapefruit resulting in not only a striking appearance but a well-balanced cocktail everyone will love!
Our favorite way to enjoy these cocktails is alongside an appetizer like Quesados or chips and Guacamole.
- 1 tablespoon grated blood orange zest
- 1 tablespoon kosher salt (optional)
- 1 cup white tequila, chilled
- 1 cup blood orange juice, chilled
- ½ cup lime juice, plus 1 lime wedge
- ¼ cup Triple Sec
- 2 tablespoons simple syrup (see Tip)
- Ice cubes
- Blood orange slices for garnish
- Lime slices for garnish
Sprinkle orange zest on a small plate and combine with salt (if using).
Combine tequila, orange juice, lime juice, Triple Sec and simple syrup in a pitcher.
Rub the rims of 6 glasses with the lime wedge and dip in the zest (or zest-salt mixture). Fill the glasses with ice and top with about 1/2 cup margarita mixture each. Garnish with orange and lime slices, if desired.
To make ahead: Cover and refrigerate the margarita mix (Step 2) for up to 2 days.
Tip: To make your own simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan, stirring frequently to dissolve the sugar. Let cool for 30 minutes and then refrigerate until cold, at least 1 hour. Makes about 1 1/2 cups.
33 Super-Cool Popsicles To Make This Summer
Homemade ice cream can be a pain in the neck, what with the bowl-freezing and the custard-cooking, but popsicles? You have NO excuse not to make popsicles. Just buy a mold (or rig up some Dixie cups), pour in various liquids that taste good, and wait for the magic to happen.
Here are some recipes to get you started on the path to pop stardom (SORRY).
How to Make Frozen Blood Orange Margaritas
A free printable copy of this Frozen Blood Orange Margarita recipe is available at the bottom of the post.
Frozen margaritas are one of the easiest cocktails to make because you simply combine all ingredients in a blender, sit back, and enjoy the results!
Bartender’s Pro Tips
- I recommend using fresh-squeezed blood oranges if you have them available, but canned or bottled juice will do in a pinch.
2. If you aren’t able to find Orange Cream Pop Vodka (made by Svedka), you can substitute 1/2 vanilla vodka and 1/2 orange vodka
Blood Orange Margaritas
These blood orange margaritas are the perfect way to toast Cinco de Mayo – or simply the fact that summer has arrived.
From Lush Life: Food & Drinks from the Garden: “Tart, delicious, and so beautiful, blood orange season is something to celebrate. Supermarkets often stock blood oranges that have been shipped in from a land far, far away, and I find that they can smell dank and are soft to the touch. It’s best to purchase them at the farmers market. Or, better yet, if you live in a warm climate like we have in Santa Barbara (where the days are warm and the nights are cool), buy a tree and plant it in your yard. If you’re tight on space, grow a dwarfed variety in a large pot. You’ll know the citrus is ready to be picked when the peel looks slightly red like it was dusted in rust.”
Blood Orange Margaritas
These blood orange margaritas are from The Lush Life: Food & Drinks from the Garden, by Valerie Rice. They're the perfect cocktail to toast Cinco de Mayo - or simply the fact that summer has arrived.
What’s in a blood orange margarita?
The margarita is one of the most iconic classic cocktails there is! Invented in the 1930’s, it’s part of the International Bartender Association’s IBA official cocktails, meaning there’s an “official” definition of a margarita: lime juice, Cointreau, and tequila. For a blood orange spin on this classic drink, we added blood orange juice. The juice is so sweet, you don’t even need any simple syrup to balance it. Here’s what you’ll need for this drink:
- Blood orange juice, fresh squeezed preferrable
- Tequila (use blanco or reposado)
- Fresh lime juice
- Simple syrup or maple syrup
About this recipe
This Blood Orange Margarita originally appeared on the cover of the Edible Silicon Valley Winter + Spring issue 21 photographed by Paulette Phlipot. After an extensive search, countless email requests and plenty of experimentation, we uncovered the original recipe, created by mixologist and cocktail master Ryan Sullivan whose current whereabouts are unknown. (Ryan, if you are out there, give us a call. We'd like to let people know where you are mixing it up these days.) The margarita recipe was happily adapted and tested here by the Edible Staff–known as discriminating connoisseurs of fresh-squeezed, California-syled margaritas. This one gets our highest rating! Looks great. tastes even better.
21 Fun, Refreshing "Poptails"
Stir strawberry puree with 2 oz. of vodka. Place three teaspoons of strawberry mixture in the bottom of popsicle form set aside. Combine peach syrup with tonic water add vodka. Pour peach and vodka mixture over strawberry mixture and stir to combine. Freeze for 2 hours, then insert popsicle stick. Freeze overnight.
½ cup sliced peaches (about 4 medium size peaches)
1 cup water
1 cups sugar
Wash, peel, and pit peaches. Place peaches in a blender or food processor and process until peaches are pureed. Place water, sugar and peach puree in a pot and bring to a boil and continue to boil for 5 minutes.
1 bottle dry white wine
½ cup simple syrup
½ cup orange liqueur
2 cups chopped fruit (recommended: strawberries, green apples, peaches and blackberries)
Combine wine, syrup, and orange liqueur. Juice 1 lemon into mixture. Slice other lemon thinly and halve the slices. Add in remaining fruit. Pour into 3-ounce paper cups and freeze for 2 hours. Insert popsicle sticks and freeze until solid. Yields 24.
1 &frasl3 cup fresh squeezed lemon juice (about 4 large lemons)
¼ cup sugar
1 cup pale ale
Mix stir until sugar has dissolved. Pour into popsicle molds and freeze for at least 6 hours. Yields 4-6.
1 &frasl3 cup blackberries
4 oz crème de cassis
Splash of fresh lime juice
2 pinches lime zest
20 oz Prosecco
Pour crème de cassis on blackberries and crush. Add lime juice and zest. Put 1 tsp of mixture into each popsicle form and pour Prosecco on top. Freeze for 2 hours. Insert popsicle sticks and freeze overnight. Yields 12.
3 cups freshly squeezed orange juice
2 oz tangerine flavored vodka
¼ orange, segmented and diced into small pieces
Combine juice and vodka. Place 1 piece of orange chunk in the bottom of each popsicle mold. Fill the molds ¾ full. Freeze at least 3 hours, or until frozen. Yields 6.
½ cup sugar
1 cup water
1 cup fresh-squeezed lime juice
¼ cup silver tequila
¼ cup orange liqueur
12 3 oz. disposable paper cups + popsicle sticks
Heat water and sugar in small saucepan until sugar is dissolved. Let cool. Pour into pitcher with lime juice, tequila, and orange liqueur. Pour 5 Tbsp of margarita into each cup. Freeze for 2 hours, then insert popsicle sticks. Freeze overnight.
½ pint lemonade
½ pint iced tea, slightly sweetened
Handful of mint leaves
Shots of cold gin
Combine lemonade and tea fill molds ¼ full. Thinly slice the mint. Scatter a few over the liquid and freeze until semi-hard (25 minutes.) Repeat until molds are full. Serve with shot of gin to dip into while eating.
¼ cup fresh blood orange juice, strained
¼ cup Grand Marnier
1 pinch salt
Plastic wrap, as needed
Toothpicks, as needed
Mix juice, Grand Marnier, and salt. Pour into ice cube tray. Wrap tray tightly in 2-3 layers of plastic wrap. Insert toothpick into each compartment and freeze until solid. For an interesting presentation, serve them stuck in an orange. Yields 20.
3 cups cranberry juice
½ oz triple sec
1 oz cranberry flavored vodka
1 oz freshly squeezed lime juice
6 fresh cranberries
Combine cranberry juice, triple sec, vodka and lime juice in a bowl. Place one cranberry in the bottom of each mold. Pour in juice mixture until molds are ¾ full. Place lids on molds and freeze at least 3 hours, or until frozen. Yields 6.
3 cups cherries
1 large green apple
1 cup whiskey
½ cup of sweet and sour mix (recipe follows)
Pit cherries and peel away apple and lime skin cut fruit into quarters. Blend all ingredients. Pour mixture into popsicle forms and freeze for 2 hours. Insert popsicle sticks and freeze overnight. Yields 8.
½ cup water
½ cup sugar
1 cup lemon juice
Heat sugar and water in a saucepan until sugar dissolves. Add lemon juice and stir. Cool before using.
12 oz rhubarb pulp (2 lbs of stewed rhubarb, drained for juice)
1 cup orange juice
½ cup + 2 Tbsp fine-grain sugar
2 Tbsp tequila
1 Tbsp lime juice
1 cup cranberries (frozen)
Blend rhubarb pulp, orange juice, sugar, tequila, and lime. Add cranberries and process until mixture turns pink with bits of cranberry visible. Spoon into molds. Allow to freeze partially (about 1 hour) before adding popsicle sticks. Yields 8.
1 ½ cups chopped mango (2 mangoes)
1 oz rum
1 lime, juiced
2 Tbsp sugar
2 tsp chopped mint
½ cup water
Blend mangoes, rum, lime juice, and sugar until smooth. Add mint and water. Pulse until water is just blended into mixture and you can still see flecks of mint. Pour into molds and place popsicle sticks in the middle. Freeze. Yields 6.
1 pint blueberries
½ cup cabernet
¼ cup simple syrup (recipe follows)
¼ cup heavy cream
¼ cup cream cheese
4 Tbsp sugar
¼ cup graham cracker crumbs
Puree blueberries, wine, and simple syrup. Beat heavy cream and sugar in a cold bowl until soft peaks form fold in beaten cream cheese. Portion out ¼ cup of cream cheese mixture into a separate bowl, combine with graham cracker crumbs. Place mixtures into 3 separate plastic bags and cut off a corner to create a small opening. Pour 2 tablespoons of blueberry and wine mixture into each well. Squeeze a tablespoon of cheesecake mixture on top of blueberry layer. Squeeze a small dollop of graham cracker mixture on top of cheesecake mixture. Continue layering until top of each well is reached. Cover top of popsicle form with foil and place popsicle stick in the center. Freeze overnight. Yields 8.
Place water and sugar in a saucepan over medium heat. Heat and stir until sugar dissolves. Cool before using.