Salted Tamarind Margarita Pop

Toni Roberts / Pastry Chef, The Ritz-Carlton Chicago ;Photo by Toni Roberts

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