Watermelon-Mojito Popsicles

Name: Watermelon-Mojito Popsicles
Prep time: 40 min
Cook time: 6 h
Total time: 6 h 40 min
Yield: 8 popsicles, 8 serving(s)
Ingredients: 5 ounces simple syrup (see Note); 4 ounces water; 2 1/4 ounces light rum; 2 ounces lime juice (fresh is best); 3 tablespoons mint leaves, packed; 1/4 ounce lime cordial; 1/4 teaspoon xanthan gum (see Note); 10 ounces watermelon juice; 2 ounces light agave nectar; 1 1/2 ounces citrus-infused vodka; 2 ounces lime juice (fresh is best); 1/4 ounce lime cordial; 1 pinch kosher salt; 1/4 teaspoon xanthan gum (see Note)

Submitted by Raquel Grinnell

"Adult popsicles with rum included! From Food & Wine; posted for safekeeping. "Cooking" time is freezing time."

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Ready In:: 6hrs 40mins
Ingredients:: 14
Yields:: 8 popsicles
Serves:: 8

ingredients

MOJITO LAYER
5 ounces simple syrup (see Note)
4 ounces water
2 ¹⁄₄ ounces light rum
2 ounces lime juice (fresh is best)
3 tablespoons mint leaves, packed
¹⁄₄ ounce lime cordial
¹⁄₄ teaspoon xanthan gum (see Note)
WATERMELON LAYER
10 ounces watermelon juice
2 ounces light agave nectar
1 ¹⁄₂ ounces citrus-infused vodka
2 ounces lime juice (fresh is best)
¹⁄₄ ounce lime cordial
1 pinch kosher salt
¹⁄₄ teaspoon xanthan gum (see Note)

directions

MAKE THE MOJITO LAYER: In a blender, puree all of the ingredients except the xanthan gum on high speed until smooth and bright green, about 30 seconds. Pour into a bowl.
Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened and foamy. Let rest for 15 minutes, then skim any foam.
Pour 1 1/2 tablespoons of the mojito layer into eight 3-ounce popsicle molds or paper cups. Freeze until almost firm, 1 hour. Poke a popsicle stick into the center of each.
MAKE THE WATERMELON LAYER: In another bowl, combine all of the ingredients except the xanthan gum.
Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened. Let rest, then skim.
Carefully add 1 1/2 tablespoons of the watermelon layer to the mojito layer in the molds. Freeze until almost firm, 1 hour.
Pour the remaining mojito mixture on top and freeze until almost firm, 1 hour.
Top with the remaining watermelon layer and freeze until firm, 2 hours. Unmold and serve.
NOTES: The thickening agent xanthan gum is available at many supermarkets and on amazon.com. Simple Syrup: In a saucepan, simmer 4 ounces of water with 1/2 cup of sugar over moderate heat, stirring, until the sugar dissolves, about 3 minutes; let cool. Refrigerate for up to 1 month. Makes about 6 ounces.

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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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