• 10,801


Pop Rocks

Boozy, fruity pops for hot summer days
Boozy Watermelon Pops

What's better than a frozen fruit pop? A cocktail on a stick, of course. Ice pops made from watermelon juice and purée, fresh mint, a shot of tequila, lime juice and a touch of agave syrup are the perfect way to cool off on hot, sticky days. You can create your own icy libation by using the measurements above as a guide. Mix it up, bite in and chill out.

Boozy Watermelon-Lime-Mint Pops

Recipe from the Tasting Table Test Kitchen

Yield: 8 to 10 pops

Prep Time: 30 minutes (plus 4 hours freezing)

Total Time: 4 hours, 30 minutes


½ seedless baby watermelon, rind removed and fruit cut into ½-inch cubes (about 6 cups)

1 tablespoon roughly chopped fresh mint

3 tablespoons tequila blanco

2 tablespoons agave syrup

1 tablespoon fresh lime juice

Kosher salt

Lime wedges


1. Purée the cubed watermelon in a food processor or blender until smooth, 10 to 15 seconds. Strain through a sieve set over a medium bowl. Transfer the remaining watermelon purée to a large liquid measuring cup and pick out any seeds.

2. To a small bowl, add 1 cup of the strained watermelon juice (save the rest for another use) and the mint. Set aside for 10 minutes to steep, then strain through a sieve into the watermelon purée. Discard the strained mint.

3. Stir in the tequila blanco, agave syrup and lime juice. Divide the mixture among the 10 holes of a 10-pop mold and freeze until solid, at least 4 hours. Briefly run the bottom of the mold under warm water before pulling each pop out. Sprinkle each pop with salt and serve with a lime wedge. Calories per Pop: 60; Sodium: 0g; Total Carbohydrate: 14g; Fiber: 1g; Protein: 0g; Fat: 0g

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


Make a Margarita-Inspired Grapefruit Salad

Next Step

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere