Tequila Sunrise Pops
2 c. pineapple juice
1/2 c. tequila
1/4 c. lime juice
1/4 c. grenadine
Place 9 dixie cups on a small rimmed baking sheet. In a large liquid measuring cup, whisk together pineapple juice, tequila, and lime juice. Pour into dixie cups until they are ¾ full, then pour about 1 teaspoon grenadine into each mould.
Use a paring knife to create a slit in the centre of each lime slice then insert a wooden spoon or popsicle stick. Place on top of each cup, making sure there is no room between the mixture and lime slice.
Freeze until solid, about 4 hours.
When ready to serve, cut open Dixie cup with scissors and peel them away from the pops. Enjoy !