Honeydew Cucumber Margarita Popsicle

on May 28 | in Cooking, Desserts, Drinks, Food, From Ben, Magazine, Recipes, Sides, Snacks | by | with No Comments


Honeydew Cucumber Margarita Popsicle

Makes five 2-and-1/4-oz. popsicles

1 cup honeydew juice (approximately a whole melon weighing 1lb)

1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)

Ω cup tequila

1 tablespoon triple sec

1 tablespoon fresh lime juice

1 tablespoon mint simple syrup (recipe follows)

3 large mint sprigs

Place the honeydew and cucumber in a food processor or a blender and process until pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold. Pour mixture into preferred Popsicle mold. Place foil on top of form and score edges with finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create a hole for the Popsicle stick.Insert Popsicle stick and transfer mold to freezer to set. Remove frozen margarita Popsicles from freezer and run hot water on the outside of mold for two to three seconds to release Popsicles.


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. (Depending on the fineness of the sieve tiny pieces may remain).

To make this nonalcoholic replace the liquor portions with limeade.


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