Tim Love freezes all kinds of cocktails on sticks for backyard parties, but his cucumber-mint version is especially good on a blazing-hot day. To prevent the pops from melting too quickly, he adds gelatin to the mixture.
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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
How to Make It
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.
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Review Body: I followed the recipe almost exactly. The supermarket didn't have a scale, so I eyeballed the cucumber. Mine yielded 8 oz of puree. The only sugar I had on hand was turbinado. The recipe was absolutely delicious, but if you are serving to a crowd (I was not), definitely buy white sugar. The turbinado turned the pops from celadon green to swamp water brown. Had an issue getting the pops to fully freeze (even with the gelatin) - the sticks fell out pretty quickly. It was fine - I would forgo sticks, get small plastic or paper cups and treat the recipe like boozy Italian ice. This is the perfect treat on a hot day.