Let’s make to something groovy for the weekend, and what’s more groovy than a watermelon mojito popsicle??
Now we all know how much I love a bevy of bevy’s, but freezing a bevy into a pop?? Mind blown!!
Let’s rewind a bit. My gal Erin just moved to Austin from living in Italy for 10 months. Remember when I went to visit her??
Well, when Erin moved back to the states she spent some time in Jersey with her Dad and step-mom. Her step-mom made them some yummy watermelon margaritas one afternoon and when she made one for me when she got to Austin I knew we were on to something.
Changing out the tequila for rum and adding some mint syrup the watermelon mojito was born. Then freezing that bad boy- whoa baby!!
Now since the weekend is a few hours away and it’s a bazillion degrees outside I highly recommend you get these babies in your freezer today so tomorrow you can enjoy a cold treat!
Watermelon Mojito Popsicles: makes 12 pops
10 oz (3 cups chopped) seedless watermelon
3 oz fresh lime juice
1 1/2 oz mint syrup (see below)
10 oz bacardi
16 oz perrier, I used the lime slim can
Place chopped watermelon in a blender and pulse until watermelon is juiced, it will be a little bit pulpy, but that’s ok.
To the watermelon juice add lime juice, mint syrup and pulse a few seconds. Fill popsicle mold, or thin glass, 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine.
Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Mint Syrup (You will have more syrup than you need. Save for other cocktail uses) ·
1/2 cup water ·
1/2 cups sugar ·
1 cup mint leaves, loosely packed
Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves.