COSTA RICAN WATERMELON MOJITO POPSICLES
3 cups Watermelon, cubed
114 grams freshly squeezed Lemon Juice
140 grams White Rum
113 grams Simple Syrup
12 large Spearmint leaves, rough chopped
Blend all ingredients on high until fully incorporated. Pour into popsicle moulds; cover and insert wooden sticks. Tip: applying a layer of foil over the top of the mould or lid of the mould allows placement of wooden sticks and they will not float out of the mould.
Freeze for several hours or overnight. Run hot water for a few seconds on the outside of the mould to release pops!
GIN AND TONIC ICE LOLLIES
¼ lime, juiced
A few slices of cucumber
Mix together the tonic, gin and lime juice then pour into your moulds over the cucumber slices. Easy!
3 tbsp fine sugar
2 tbsp vodka
4 tbsp water
Dissolve the sugar in the water over the heat and bring to the boil. Take from the heat and pour into a cocktail shaker. Add the cooled down espresso and vodka and shake well. Once it’s a decent temperature pour into moulds and impatiently wait.