Cucumber Gimlet Pops

Name: Cucumber Gimlet Pops
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 2 oz. popsicles, 10 serving(s)
Ingredients: 1/2 cup sugar; 1/4 cup plus 1 tablespoon water; 1/4 cup mint leaf, fresh and coarsely chopped; 2 teaspoons lime zest, finely grated; 1/4 cup lime juice, fresh; 1/4 cup gin; 1 cucumber, peeled, seeded and pureed (12-ounces or approx. 1 1/4 cups); 1/2 teaspoon gelatin, unflavored powdered

Submitted by Raquel Grinnell

"Another adult popsicle recipe! From Food & Wine, contributed by chef Tim Love. Posted for safekeeping. "Cooking" time is freezing time."

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Ready In:: 2hrs
Ingredients:: 8
Yields:: 10 2 oz. popsicles
Serves:: 10

ingredients

¹⁄₂ cup sugar
¹⁄₄ cup plus 1 tablespoon water
¹⁄₄ cup mint leaf, fresh and coarsely chopped
2 teaspoons lime zest, finely grated
¹⁄₄ cup lime juice, fresh
¹⁄₄ cup gin
1 cucumber, peeled, seeded and pureed (12-ounces or approx. 1 1/4 cups)
¹⁄₂ teaspoon gelatin, unflavored powdered

directions

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. Or you can use a standard popsicle mold, and double/triple the recipe.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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