Salted Tamarind Margarita Pop Toni Roberts / Pastry Chef, The Ritz-Carlton Chicago ;Photo by Toni Roberts

4.Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly.5.Mold and freeze.

•	60g tequila
•	800g The Perfect Purée Tamarind Puree, thawed
•	120g fresh lime juice
•	300g sugar
•	200g water
•	1/2 tsp Nice! sea salt
•	1/4 tsp. Aleppo pepper
•	6 gelatin sheets
Method:
1.	Bloom the gelatin sheets in cold water for 15 minutes.
2.	Bring the sugar and water to a simmer to dissolve the crystals.
3.	Drain the gelatin and stir into the sugar syrup to melt.