Recipe courtesy of Cliff Crooks
Watermelon Mezcal Pops
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 72
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 1
- Total: 8 hr 10 min (includes freezing time)
- Active: 10 min
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
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.