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