These creamy, frozen margarita popsicles are a fun addition to any patio party or Mexican-themed book club.

This recipe makes 12 small popsicles. Multiply if you need more.

12 Dixie cups  (3oz)
Small popsicle sticks
A pitcher or a blender — just something with a pouring spout rather than an ordinary bowl
A tray of crushed ice for serving (optional)

4 limes with 3 slices out of each middle that you will use to stabilize the popsicle sticks
1 1/4 cup fresh lime juice (about 8 limes) – or one 15 oz bottle of lime juice
1 (14oz) can of sweetened condensed milk
1 cup water
¼ cup tequila
2 tablespoons orange juice
Margarita salt or kosher salt
Pour the the lime juice, sweetened condensed milk, water, tequila, and orange juice into the pitcher or blender. If you don’t use  something with a spout, it will be messy when you pour it into the Dixie cups. Stir by hand or blend on low.
Line the Dixie cups up on a baking sheet, so it will be easy to transport them to the freezer. (Make sure you have cleared space in your freezer first.) Fill each Dixie cup about 90% of the way with the tequila mixture.
Slice the limes into ¼ inch thick rounds. Push a popsicle stick through the center of each lime slice, so that half of the stick pokes out from each side. Place the lime slice sticks on each cup, resting half of the line slice stick in the tequila mixture to make a popsicle.
Freeze for at least 6 hours. To remove the popsicles, just make a tiny slit at the rim of the cup and peel the paper cup off of popsicle. You can put the popsicles into a tray of crushed ice if you don’t want them to melt very quickly.
Place margarita salt or kosher salt next to the tray for those who want to garnish their popsicle.