Pop Rocks 

Boozy, fruity pops for hot summer days 

| Recipes | Karen Palmer
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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

Yield: 8 to 10 pops

Prep Time: 30 minutes (plus 4 hours freezing)
Total Time: 4 hours, 30 minutes

  • INGREDIENTS
  • 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

DIRECTIONS

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

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