Recipe courtesy of Cliff Crooks

Watermelon Mezcal Pops

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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.
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  • Level: Easy
  • Total: 8 hr 10 min (includes freezing time)
  • Active: 10 min
  • Yield: 6 servings
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Ingredients

Directions

Special equipment:
six 4-ounce ice-pop molds
  1. 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.
  2. 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.