Sour Punch and Tajín® Kit

Sour Punch and Tajín® Kit

Sour Punch and Tajín® Kit

With Sour Punch® Candy

sour punch candy with spicy seasoning

STEP 1

Grab Your Sour Punch Bites

sour punch bites tropical blends

STEP 2

Squeeze In Lime Juice

squeezing lime juice into candy bag

STEP 3

Add Tajín®

adding tajín® seasoning to candy bag

STEP 4

Shake ‘Em Up

shaking bag of sour punch bites

STEP 5

Simply Enjoy

sour punch tajín® seasoning candy

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Sour Punch Blueberry Lemon Drop

Sour Punch Blueberry Lemon Drop

Sour Punch Blueberry Lemon Drop

With Sour Punch® Candy

sour punch blueberry lemon drop

Ingredients

Prep Time: 5 Mins  |  Total Time: 10 Mins  |  Servings: 2

 

FOR THE RIM: 

FOR THE LEMON DROP:

  • 30 blueberries

  • ¼ cup lemon juice

  • ¼ cup simple syrup

  • Ice

  • 1 cup lemon-lime soda

01. Finely Chop Sour Punch Candy

Start by finely chopping at least 15 pieces of Sour Punch Lemon Lovers Bites candy.

sour punch candy and blueberries

02. Mix Sugar and Sour Punch Candy

In a shallow dish, mix together both sugars and the chopped sour punch candy. In a separate shallow dish, add the honey.

sour punch candy and sugar mix

03. Dip Glass Rim in Candy

First, dip the rim of the glass in the honey allowing the excess to drip off, then dip into the sugar, candy mixture. Set aside.

glass rim covered in candy

04. Muddle Together Blueberries and Lemon Juice

In a tall glass or shaker, add approx. 20 blueberries and lemon juice and muddle together.

blueberry and lemon juice drink

05. Add Simple Syrup and Ice

Next, add simple syrup and ice. If using a shaker, shake together and strain into the glass. If using a glass, stir together and strain into the glass.

simple syrup and ice in blueberry lemon drop

06. Top with Lemon-Lime Soda and Blueberries

Top with lemon-lime soda and garnish with the remaining blueberries.

blueberry lemon drop recipe

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Sour Punch No-Churn Watermelon Sorbet

Sour Punch No-Churn Watermelon Sorbet

Sour Punch No-Churn Watermelon Sorbet

With Sour Punch® Candy

no churn watermelon sorbet

Ingredients

Prep Time: 1 Hour  |  Total Time: 25 Mins  |  Servings: 1 Quart

 

  • 4 cups watermelon, diced

  • 2 tablespoons honey, as needed

  • 1 tablespoon lime juice

01. Freeze Watermelon Until Solid

Place the diced watermelon in a freezer-safe container and freeze until completely solid, at least 3 hours.

watermelon sorbet

02. Blend Watermelon and Lime Juice

In a food processor or a heavy duty blender, add the frozen watermelon and lime juice. Blend until smooth, adding ¼ cup of water as needed to loosen the ice.

watermelon and lime juice with sour punch candy

03. Fold in Sour Punch Candy

Once the watermelon is pureed to a smooth texture, pour into a mixing bowl and quickly fold in Sour Punch Assorted Americana Bites.

watermelon with sour punch candy

04. Serve Soft Sorbet or Freeze for a Firm Texture

For a softer texture, serve immediately. For a firmer texture, transfer to a freezer safe container and freeze for 1-2 hours.

watermelon sorbet

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Sparkling Watermelon Mint Lemonade

Sparkling Watermelon Mint Lemonade

Sparkling Watermelon Mint Lemonade

With Sour Punch® Candy

sour punch sparkling watermelon lemonade

Ingredients

Serves 4

 

  • ¼ cup fresh mint leaves 

  • 1 lemon, sliced 

  • 4 cups sparkling water 

01. Melt Sour Punch Watermelon Straws

Combine the Sour Punch Watermelon Straws and a splash of water in a saucepan and bring to a simmer over low heat.

Stir continuously to prevent the candy from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

Turn off the heat and scoop the melted Sour Punch into a bowl. 

melted sour punch candy

02. Dissolve Sugar in Water over Low Heat

Combine the sugar and the remaining ½ cup of water in a saucepan and simmer over low heat until dissolved, about a minute. Set aside.

sour punch blue lemonade iceberg float

03. Blend and Strain

Add the sugar water, lemon juice, and melted Sour Punch Watermelon Straws to a blender and blend until completely smooth.

Place a fine mesh strainer over a bowl and pour the mixture through to catch any little chunks. 

sour punch blue lemonade iceberg float

04. Add Mint Leaves and Sparkling Water

Add the mint leaves to a pitcher followed by the lemon slices (reserve a few slices for garnishing the glasses).

Pour the blended Sour Punch mixture into the pitcher followed by the sparkling water and stir to combine. 

sparkling watermelon lemonade

05. Fill Glasses and Garnish with Lemon and Mint

Fill four glasses with ice. Pour the sparkling watermelon mint lemonade into each glass and garnish with lemon slices and fresh mint.

sparkling watermelon lemonade

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Sour Punch Rainbow Popsicles

Sour Punch Rainbow Popsicles

Sour Punch Rainbow Popsicles

With Sour Punch® Candy

sour punch rainbow popsicles

Ingredients

Makes 10

 

OVERALL INGREDIENTS:

  • 1 package Sour Punch Assorted Bites 

  • 1½ bananas, sliced and frozen 

  • 1½ cups vanilla greek yogurt 

  • 2¼ cups water

    FOR THE PINK LAYER:

    • ½ heaping cup Sour Punch Assorted Bites (strawberry flavor) 

    • ¾ cup water, divided 

    • ½ frozen banana 

    • ½ cup vanilla greek yogurt 

    FOR THE GREEN LAYER:

    • ½ heaping cup Sour Punch Assorted Bites (green apple flavor) 

    • ¾ cup water, divided 

    • ½ frozen banana 

    • ½ cup vanilla greek yogurt

    FOR THE BLUE LAYER:

    • ½ heaping cup Sour Punch Assorted Bites (blue raspberry flavor) 

    • ¾ cup water, divided 

    • ½ frozen banana 

    • ½ cup vanilla greek yogurt

    01. Melt Sour Punch Assorted Bites

    Add the Sour Punch Assorted Bites (strawberry flavor) to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan.

    When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.

    sour punch wild bites narwhal shapes

    02. Blend with Banana and Greek Yogurt

    Add the melted Sour Punch to a blender along with the frozen banana, greek yogurt, and remaining ¼ cup of water. Blend until completely smooth, scraping down the sides of the blender as needed to incorporated all of the ingredients.

    Transfer the strawberry mixture to a glass or bowl and rinse out the saucepan and blender. Repeat the above steps with the green apple and blue raspberry Sour Punch bites. 

    sour punch blue lemonade iceberg float

    03. Divide and Pour

    Divide the strawberry mixture between 10 popsicle molds, filling each slot about a third of the way.

    Slowly pour the green apple mixture on top of the strawberry layer, followed by the blue raspberry mixture.

    Leave about a quarter inch of space at the top; the popsicles will expand as they freeze.  

    sour punch blue lemonade iceberg float

    04. Freeze and Insert Popsicle Stick

    Wipe any drips or excess moisture from the top of the popsicle mold, replace the cover (or cover with foil), and put it in the freezer.

    After about two hours, carefully insert a popsicle stick into each slot. Freeze until completely solid, at least five hours.

    sour punch blue lemonade iceberg float

    05. Transfer Popsicles to a Baking Sheet and Store

    Run the mold under warm water for a minute to loosen the popsicles so you can easily (and gently) pull them out.

    Transfer the popsicles to a baking sheet lined with parchment paper and freeze for another 30 minutes. This will prevent them from melting too quickly.

    Store leftover popsicles in an airtight container with a layer of wax or parchment paper between each. 

    sour punch blue lemonade iceberg float

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    Piña Colada Cupcakes with Coconut Cream Cheese Frosting

    Piña Colada Cupcakes with Coconut Cream Cheese Frosting

    Piña Colada Cupcakes with Coconut Cream Cheese Frosting

    With Sour Punch® Candy

    pina colada cupcakes with coconut cream cheese frosting

    Ingredients

    FOR THE CUPCAKE

    • 1½ cup Sour Punch Bites, Tropical Blends, plus extra for topping 

    • ½ cup of water, divided 

    • 1⅓ cups all purpose flour 

    • 1½ teaspoon baking powder 

    • ¼ teaspoon salt 

    • ½ cup sugar 

    • ½ cup unsalted butter, softened 

    • 2 eggs 

    • 1 cup crushed pineapple, drained 

    • ½ cup coconut milk 

    • ¼ teaspoon coconut extract 

    FOR THE FROSTING

    • ½ package cream cheese, softened 

    • ¼ cup unsalted butter, softened 

    • ½ teaspoon coconut extract 

    • 1½ cups powdered sugar 

    FOR THE TOPPING

    • Maraschino cherries 

    • Sour Punch Tropical Bites 

    • Shredded coconut (optional) 

    01. Melt Tropical Sour Punch Bites

    Preheat your oven to 350˚F and line a muffin tin with cupcake liners.

    Add the Sour Punch Bites, Tropical Blend to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan. When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.  

    melted tropical sour punch bites

    02. Combine Ingredients

    In a medium bowl, combine the flour, baking powder, and salt. 

    In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the eggs and beat until well combined. Then beat in the melted Sour Punch Bites Tropical Blends. 

    Using a fine mesh strainer, drain the pineapple and press down with a spatula to release as much liquid as possible. In a large bowl, combine the pineapple with the coconut milk and coconut extract. 

    Pour a bit of the dry mixture into the bowl with the melted Sour Punch, then a bit of the pineapple mixture. Beat on low until well combined, adding more dry ingredients and wet ingredients until everything is blended together.  

    03. Spoon Cupcake Batter into Muffin Tin

    Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

    Allow the cupcakes to sit for 10 minutes, then transfer them to your countertop or a wire rack to cool. 

    sour punch blue lemonade iceberg float

    04. Make Coconut Cream Cheese Frosting

    To make the frosting, beat the cream cheese, butter, and coconut extract until light and fluffy. Gradually add the confectioners sugar and continue beating until the frosting is smooth and spreadable. If the frosting is too thick, add a bit of heavy cream or milk to thin. If the frosting is too liquidy, add more confectioners sugar.

    Transfer the frosting to a pastry bag and pipe onto cooled cupcakes.

    coconut cream cheese frosting

    05. Add Cherry, Coconut and Sour Punch Toppings

    Top each with a maraschino cherry, extra Sour Punch Bites, Tropical Blends, and shredded coconut, if desired. 

    sour punch pina colada cupcakes

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