Did anyone else’s mother require that popsicles be eaten outside? It was one of those “because I said so” things we heard when we were growing up. We were so excited to have freezer pops that we didn’t even question the why. We just did what we were told.
This week I had a flashback to those childhood moments of popsicle bliss, of how damn happy popsicles can make us. I was also reminded why Mom’s rules were such a good idea when on an intolerably hot day my Tipsy Watermelon Ice Lollies started dripping down my arm.
I do not love July’s heat, but I do love summer, because
- I don’t work during the summer, and
- I add booze to just about everything. It’s my modus operandi.
That being said, choosing to make boozy ice pops is a summertime no- brainer. Allow me to illustrate:
booze + fruit + frozen = HELL YEAH!!
Sometimes I get a little excited and use a gratuitous number of CAPITAL LETTERS and/or EXCLAMATION POINTS. If my overly exuberant writing bothers you, go outside and eat some Tipsy Watermelon Ice Lollies. Perhaps then you will find me less annoying.
For these Tipsy Watermelon Ice Lollies, I use almost the same ingredients as I would a mojito: tangy lime + a hint of fresh mint + a douse of rum. Actually, you could just run these ingredients through a blender if you don’t want to bother with frozen watermelon pops, but serving these pops slice by tipsy slice on a stick is a festive way to tolerate the heat. Besides, once you serve the skewered slices, you (as the chef) get to sip on the mojito slush left in the bottom of your dish. It is SUBLIME! (There I go screaming again!) So choose to either drink it yourself (because chef’s privilege) or share as a granita between courses on a more fancy occasion.
These sweet + refreshing Tipsy Watermelon Ice Lollies will keep you cool when the summer temps are high.
If you make these Tipsy Watermelon Ice Lollies, I’d love to hear about it! Leave a comment below, tag #nakedepicurean on Insta, and Pin this recipe to your board so we can celebrate together!
Tipsy Watermelon Ice Lollies (10-12)
- 1 small seedless watermelon, sliced into wheels and then cut into wedges
- ½ cup granulated sugar
- 12 fresh mint leaves, plus more for garnish
- 3 limes, zested and then cut into wedges
- 1½ cups white/silver rum
- 10-12 popsicle sticks
1. Add sugar, mint, and lime wedges to bottom of a large dish. Using a muddler or the bottom of a study wooden spoon, muddle the mint and lime to release oils and juice. Pour rum over and stir to combine, making sure sugar dissolves. Add watermelon to rum mixture and let soak 1 hour.
2. Line 2 large cookie pans with parchment paper. Remove watermelon from rum; brush off any mint leaves. With a paring knife, carefully make a small slit in the center of each wedge’s rind. Gently push popsicle sticks into place. Arrange in a single layer on cookie pans. Freeze until solid, at least 2 hours.
3. When ready to serve, garnish with lime zest, chopped mint, and salt (if preferred).