These spiked watermelon ice pops will keep you cool all summer long; just throw everything in a blender, pour into molds and freeze. With just the right amount of smoky mezcal and a hint of lime juice, they are as refreshing as they are fun to eat. Feel free to use orange juice instead of mezcal for a non-alcoholic version.
| Level: | Easy |
| Total: | 8 hr 10 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 3 1/2 cups diced seedless watermelon (about 1/2-inch dice)
- 1/3 cup mezcal
- 2 tablespoons fresh lime juice
- 2 tablespoons superfine sugar
Instructions
- Blend the watermelon, mezcal, lime juice and sugar in a blender on high until very smooth and thoroughly combined, about 1 minute. Give the mixture a good stir with a large spoon or rubber spatula to make sure most of the foam has subsided, then pour into six 4-ounce ice-pop molds. Freeze until solid, at least 8 hours and preferably overnight.
- The ice pops will keep in the freezer up to 2 weeks. Right before serving, run them under hot water for 5 to 10 seconds to make them easier to unmold.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 72 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |