Tequila-Avocado-Tomatillo Pops

Creamy avocado, tart tomatillo and lime freeze into velvety, grown-up pops with a splash of tequila and no added sugar. Richberry turns the tang sweet.

Total time: 4 hr 15 min
Servings: 12
Difficulty: Easy

Tequila-avocado-tomatillo pops — Sweet moments, naturally.

Ingredients

4 (about 1 lb) tomatillos, husked, scrubbed and coarsely chopped
1 ripe avocado, pitted and scooped out
2 tsp finely grated lime zest
¼ cup fresh lime juice

2 oz silver tequila
2 tbsp fresh mint leaves
1 tbsp fresh cilantro leaves
pinch salt

Directions

Blend everything.
Put all the ingredients in a blender and pulse until smooth.
Fill the cups.
Pour ¼ cup of the mixture into each of 12 (3 oz) paper cups or ice pop bags. Set them on a small tray and put in the freezer.
Add the sticks.
After about 30 minutes, once the pops start to firm up, push in the sticks; any earlier and they tip over. Freeze until solid.
Unmould and serve.
Let the pops stand at room temperature for about 5 minutes, then gently peel away the cups. Serve immediately.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

3 tbsp simple syrup = 192 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.