Salted Tamarind Margarita Pop

Toni Roberts, State and Lake Chicago Tavern and theWit Hotel

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.