Rinse and drain the strawberries in a colander. Remove the green leaves and hull using a paring knife. Place in a blender or food processor along with 1-2 tablespoons of water and process until smooth.
Combine the sugar and strawberry puree in a small saucepan over medium heat. Bring to a simmer, and stir until the sugar is dissolved, which should take 1-2 minutes.
Turn off the heat and let cool slightly. Add the limeade, tequila and triple sec. Mix well.
Fill each mold with the mixture and freeze for at least six hours. To remove the ice pops from the mold, dip the mold in warm water for about 10 seconds.
If desired, garnish with a sprinkle of coarse salt. Serve immediately and enjoy!
To make virgin ice pops, simply leave out the tequila and triple sec and replace it with orange juice.Serve on a plate of ice to keep the popsicles from melting.