The blazing summer heat demands an icy popsicle—but we’re not talking about the syrupy sweet kind that drips down your arm. We’re talking about spiked watermelon Mojito pops. Made simply by cutting up watermelon slices and soaking them in white rum, lime juice and mint syrup, these Mojito pops are fruity, refreshing and downright adorable. They’re also easily adaptable. If you don't have fresh mint on hand to make mint syrup, just use standard simple syrup for a Daiquiri flavored pop, or swap out rum for tequila to make Margarita pops. The boozy opportunities are endless.
Frozen Watermelon Mojito Pops
8 oz white rum
5 oz mint syrup
4 oz lime juice
10-12 popsicle sticks
- Slice a small watermelon into triangular wedges, leaving the rind. Should yield 10-12 slices.
- Slice a popsicle stick-sized slit into the bottom of each rind. Test to see if the slit is deep enough by slipping a popsicle stick into the wedge. The stick should support the weight of the wedge. Do not leave the sticks in, though.
- Pour mint syrup, lime juice and white rum into a bowl and whisk to combine, then pour into a baking pan.
- Place watermelon slices in the baking pan and submerge into the mix.
- Soak for 1-3 hours (the longer, the more potent the flavor).
- Remove the slices from the liquid and slide a popsicle stick into each wedge.
- Place the wedges on a cookie sheet, cover with cellophane, and freeze for at least 3 hours, ideally overnight.
- Serve immediately, and feel instantly better.
.5 Cup water
.5 Cup sugar
.5 Cup mint leaves
- Add water and sugar to a small pot and bring to a boil. Stir until sugar is dissolved.
- Remove from the heat, add the mint leaves and let steep for 10 minutes.
- Strain into a sealable jar.
- Keep refrigerated up to two weeks.