Tequila Sunrise on a Stick

For Tequila Sunrise on a stick, cut the pineapple into small pieces and puree (coarsely or very finely, depending on your taste).

Pour tequila, pineapple puree and juice into a blender and blend vigorously.

Place a teaspoon of raspberry syrup in each of the small, freezer-safe ramekins, carefully fill with the pineapple mix and insert a shish kebab skewer into each as a stem.

Place the ramekins in the freezer and freeze Tequila Sunrise on a stick for at least six hours.

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