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Lime-a-Rita Popsicle Shots

Refreshingly sour, frozen treats can be made with or without alcohol.


16 oz. Ready-Set-Serve Margarita Mix
1/2 cup sugar
8 oz. juice of Markon First Crop Limes
1 Tbsp. lime zest of Markon First Crop Limes
3/4 cup tequila (optional)


Heat margarita mix and sugar in a saucepan until sugar dissolves completely. Remove from heat and stir in remaining ingredients.
Arrange 12 tall shot glasses on a large baking sheet. Fill with equal parts of the lime-a-rita mixture. Freeze for one hour or until the pops start to firm up. Carefully place wooden sticks/popsicle handles in the center of each shot glass and continue freezing until solid.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.