Sangrita Paletas (Spiced Tomato-Tequila Ice Pops) for #CincoDeMayo

I know, I know.  I do.  I know for a fact that at least half of the people reading the title of this post are thinking "Eeeewwwww, tomato popsicles!".  I mean, I understand that are not your average ice pop.  When you're craving that icy cold concoction, I'm guessing the flavor that pops into your head first (or second...or fifth) is not tomato.  That's okay.

These pops are not for everybody.  And they're definitely not for kids.  The tequila is loud and proud, mixed right in there with the somewhat spicy tomato chaser mixer that is popular in Mexico, Sangrita.  I don't think this is something that you'll love unless you love Sangrita, or similar combinations like a Bloody Mary, a Bloody Maria, or maybe a Michelada.  You have to be a fan of tomato, plain and simple, to appreciate these paletas.

But I do think that they are a fun addition to any Cinco de Mayo celebration.  Offer them up amongst other fun flavors that you might associate with Mexico like Cajeta, Hibiscus w/ Mango, Mango & Chile, Spicy Pineapple or Creamy Coconut, Fresa (Strawberry) or another fruity ice pop...or maybe another tequila-infused paleta like these Sour Cream, Cherry, and Tequila Pops.  Or go with these beautiful bandera-looking Cinco de Mayo Paletas.  Just be sure to label the pops that have the alcohol in them, because little hands can't resist popsicles.

Enjoy your fiesta!

Sangrita Paletas (Tomato-Tequila Ice Pops)

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ time to freeze)

Cook Time: n/a

Keywords: snack dessert tequila tomatoes Cinco de Mayo Mexican

Ingredients (8-10)

• 1 1/2 cups Pomì Strained Tomatoes
• scant 1/4 cup Piedra Azul Blanco Tequila
• 1/4 cup Agave Nectar (or to taste)
• 2 tablespoons (non-vinegary) hot sauce (more or less to taste)
• 1 tablespoon + 1 teaspoon freshly squeezed lime juice
• big pinch of fine sea salt

Instructions

Place all of the ingredients in a blender and blend until smooth. Taste and adjust agave nectar and hot sauce, if needed (should be a good mix of spicy and lightly sweet).

Pour into popsicle molds and freeze until solid - which will take a bit longer than your average popsicle, due to the addition of the alcohol (overnight is best) - adding the sticks at the proper time for your particular mold.

notes:

If it is the height of summer, and beautiful tomatoes are in season, puree some perfectly ripe ones, and substitute them for the boxed ones. Also, feel free to use your favorite brand of tequila.

inspired by and adapted from Paletas

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What foods are a must-have at your Cinco de Mayo (or other Mexican-inspired) fiestas? Oh, or what are your favorite flavors in a popsicle? (Keep those flavors in mind, because The Summer of the Popsicle will be making its return very soon!)

 Feel free to leave links or recipes to your favorites in the comments section.

Paloma Cocktail {I'll Drink to That}

Who else is beyond ready to sip chug sip cold cocktails under a warm sun?  I'm trying my hardest to shake off winter, and apparently so is Mother Nature.  I've had to cave a few times and turn on the heat at night.  Thirty-eight degrees is cold no matter what the calendar says.

Last night was a whole different beast, however.  Slanting rain was coming down with such a fierceness that I thought I was going to wake up to a pock-marked awning.  And I loved every single minute of it.  Plus, as a bonus, there were a few added rumbles of thunder.  I love me some thunderstorms.  It's also not so bad waking up to temps in the low-50's.

But as much as I love a rainy night (and honestly a rainy day, or three), there's just something craveable about the calming effect of sunshine on my shoulders.  Yes, sunshine on my shoulders makes me happy.  And it's true, sunshine in my eyes can make me cry.  Sunshine on the water does look so lovely.  Sunshine almost always makes me high.

You can call me a folk-lovin' hippie if you like.  John Denver and I?  We would've gotten along just fine.

So when a few tenacious rays of warmth battle their way successfully through the Spring haze, what do I do?  I pour myself a cocktail and enjoy it.  What would you do?

Paloma Cocktail

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: n/a

Keywords: beverage tequila alcohol Cinco de Mayo Dia de los Muertos Mexican

Ingredients (varies)

single cocktail:

• 2 oz. Piedra Azul Blanco Tequila (or similar)
• .5 oz. freshly squeezed lime juice
• 6 oz. grapefruit soda (Toronja, Squirt, etc.)

for a larger batch:

• 1.5 c. Piedra Azul Blanco Tequila (or similar)
• 4 oz. freshly squeezed lime juice
• 48 oz. grapefruit soda (Toronja, Squirt, etc.)

for the rim and garnish (optional):

• coarse salt
• lime wheel or wedge

Instructions

for a single cocktail:

Stir tequila and lime juice together and pour into a glass over ice. Top off with grapefruit soda.

to make a large batch (~6 servings):

Stir tequila and lime juice together. Fill a pitcher with ice and pour the mixture over the top. Top off with grapefruit soda.

rimming and garnishing:

If you'd like, place the salt on a small plate. Before filling a glass with ice or pouring in the cocktail, wet the rim and dip it in the salt. Add ice and cocktail to salted glass. Garnish with a wheel or wedge of lime (or grapefruit).

This cocktail would make a great addition to your Cinco de Mayo festivities this year.  One pitcher of Margaritas, one pitcher Palomas.  Sounds muy bueno.

I received a free bottle of Piedra Azul Tequila to do with as I pleased. I received no compensation to mention them. All opinions stated in this post are my own.