The popsicles are perfect if you are "that person" who freezes all kinds of cocktails on sticks for backyard parties. This cucumber-mint version is especially good on a blazing-hot day. To prevent the pops from melting too quickly, we add gelatin to the mixture.
- 1/2 cup sugar*
- 1/4 cup plus 1 tablespoon water
- 1/4 cup coarsely chopped mint leaves
- 2 teaspoons finely grated lime zest
- 1/4 cup fresh lime juice
- 1/4 cup gin
- One 12-ounce cucumber—peeled, seeded and pureed (1 1/4 cups)
- 1/2 teaspoon unflavored powdered gelatin
* To make these sugar free, use a sugar substitute such as xylitol. Use equal amounts as sugar.
Instructions
In a small saucepan, combine the sugar with the 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes.
Strain the mint syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree.
In a microwave-safe bowl, sprinkle the gelatin over the remaining 1 tablespoon of water and let stand until softened, 5 minutes. Microwave the mixture at high power for 8 seconds, until the gelatin dissolves. Whisk the gelatin into the cucumber mixture.
Arrange ten 2-ounce paper cups on a baking sheet. Pour the popsicle mixture into the cups and freeze for 1 hour, until partially frozen.
Insert a stick in the center of each cup and freeze for 30 minutes longer, until fully frozen. Tear off the paper and serve.
Source: Food & Wine
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