Recipe courtesy of Cliff Crooks
Recipe courtesy of Cliff Crooks
Watch how to make this recipe.
Watermelon Mezcal Pops
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- Level: Easy
- Total: 8 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes freezing time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
Special equipment:
six 4-ounce ice-pop molds- 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.
