Grape-Margarita Paletas

Oven-roasted grapes develop a concentrated, caramelized flavor; paired with tequila, they give these deeply purple ice pops a grown-up twist. Use seedless grapes to prevent the juice from turning bitter when pureed. Blanco tequila works best in these boozy ice pops since its clean, unaged flavor lets the fruity agave shine through, a perfect match for sweet roasted red grapes.

Grape Margarita Paletas Recipe
Photo: Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry
Active Time:
15 mins
Total Time:
30 mins


  • 2 pounds stemmed seedless red grapes (about 6 cups)

  • 3 tablespoons granulated sugar

  • 2/3 cup water, divided

  • 1/4 cup (2 ounces) blanco tequila

  • 1 1/2 tablespoons fresh lemon juice

  • 1/2 teaspoon kosher salt

  • 6 tablespoons thinly sliced seedless red grapes (about 8 grapes) (optional)


  1. Preheat oven to 425°F. Place whole grapes in a single layer on a rimmed baking sheet. Sprinkle evenly with sugar, and drizzle with 1/3 cup water. Bake in preheated oven until grapes begin to burst and sugar has dissolved, 15 to 20 minutes, stirring once after 10 minutes.

  2. Transfer grape mixture and juices on baking sheet to a food processor; pulse until finely chopped and juicy, about 10 times. Using the back of a spoon, press mixture through a medium wire-mesh strainer into a bowl to yield about 1 1/3 cups grape juice mixture; discard solids. Stir in remaining 1/3 cup water.

  3. Stir together grape juice mixture, tequila, lemon juice, and salt in a measuring cup with a spout. If using, place 1 tablespoon grape slices into each of 6 (3.3-ounces) paleta molds. Divide grape juice mixture evenly among molds. Cover with lid, and insert craft sticks. Freeze until firm, at least 8 hours.

Make Ahead

Paletas can be stored in freezer up to 1 month.

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