I have been wanting to try this recipe since I saw a link to it on Facebook about a month ago.
The title watermelon mojito pops was immediately intriguing. I figured, not much could go wrong with all of those things in one!
Lucky for me this holiday recipe club hop, in honor of Memorial Day, included watermelon as one of the ingredients.
The other choices were pork & beer. Interested in joining us? Sign up here!
As I was saying, one of the ingredients was watermelon.
Many say it’s still too early for watermelon but I beg to differ. Down here in South Carolina I found one of the best watermelons I’ve had in a long time.
Super sweet, juicy, and still crunchy. I hate when the watermelon is tasty but starting to get mushy…
These pops include all the flavors you would want on a hot summer day. Watermelon, mint, lime and coconut rum!
Watermelon Mojito Pops
- 3/4 cup sugar
- 3/4 cup water
- 2 lbs triangular sliced watermelon
- 1 cup rock coconut rum
- zest of 1 lime
- 1/3 cup fresh lime juice
- 1/4 cup chopped mint
To Make Your Pops:
- If you haven’t already, slice the watermelon into triangles. Reserve the remaining watermelon for a tasty snack or try out my watermelon soup!
- In a small pot combine the water and sugar over medium low heat. Lightly stir until the sugar is dissolved.
- Remove the pot from the heat. Stir in the rum, zest, lime juice and mint. Let the mixture infuse for 15 minutes.
- After 30 minutes lay the watermelon slices in a baking pan (8×8 or 9×13) and pour the simple syrup over the watermelon. Let the slices sit for 20-30 minutes at room temperature.
- After the slices have soaked in some of the mixture stick a popsicle stick into the end of each slice, place them on a cookie sheet lined with a Silpat or parchment paper and freeze for an hour or so.
If you freeze the overnight I recommend removing the sicks and cutting the watermelon into cubes. That way they can still soak in the mixture when they defrost, and you can add them to drinks in place of ice cubes!