Warning: this is not a blog post about a good recipe. It does not have a happy ending. But it does have tequila. Thank god.
Now, where was I? Ah yes, here’s the start of a blog post I was writing…
It’s Australia Day tomorrow ! Aussie Aussie Aussie Oi Oi Oi!
With a side of arriiiba because I’m making margarita icy poles to celebrate!
Sure, it’s not as typically Australian as lamingtons, in fact it’s decidedly Mexican. But it’s a great idea.
Don’t argue or I won’t give you one.
On Australia day, we party. Australian style.
We have eskis with wheels, filled with beer and other goodies, and take them to foreshores, BBQ’s and picnics.
This year I’m off to a BBQ and am making icy poles for my fellow Aussies. We can eat them and contemplate how awesome this country is.
So….
Squeeze your lemons and make your sugar syrup by dissolving caster sugar in boiling water.
Add your tequila and Cointreau. I’ve made it with a lot more lemon and sugar syrup than my usual margarita recipe. But my usual recipe will knock your socks off, and also potentially not freeze. I didn’t want to compromise taste for alochol content (quite unAustralian to be honest. Might be sign of my age).
Put ‘em in your icy pole makers.
Freeze ‘em. Best to make a day ahead.
Run some hot water around them to get them out of the moulds easily.
And then realised that you FAILED MASSIVELY! Even after 24 hours that stuff aint freezing.
Right. Ok. You can rescue this. Sure, you told everyone at the BBQ you were bringing icy poles, but I’m sure no one was listening.
Change of plans.
We’re making slushies.
More tequila. If it ‘aint freezing no point holding off on the alcohol content. Tip the rest of the tequila in.
All of it.
Ta da!
Frozen margaritas! Made the really long way.
I’m foregoing my usual headings of ingredients, method, healthy and storage.
This was a disaster.
But I can tell you they are gluten free.
Happy Australia Day!
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