“The food is dying!!”
It’s one of my favorite jokes in our house. It was a line I heard all day while on a food styling shoot. My husband likes to exaggerate the hysteria-stricken screeching, but there is certainly a moment of panic between plating and photographing as I have a very short window to snap a photo. After that, the food dies. It wilts. It dries out. It melts. As was the case with these delicious little watermelon mojito popsicles…
Watermelon Mojito Popsicles
Source: Endless Simmer
Makes 12 2.5 oz Popsicles
· 8oz. watermelon juice (2 ½ cups chopped watermelon)
· 2 oz fresh lime juice
· 1 oz. simple mint syrup (recipe follows)
· 8 oz. light rum
· 14 oz. club soda
1. Place chopped watermelon in a food processor or blender and process until watermelon is juiced (will be slightly pulpy).
2. Combine watermelon juice, lime juice, mint syrup and rum in a shaker and shake well. Fill popsicle mold 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine. (I just added it all in my processor and then poured them into Dixie cups)
3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
(You will have more syrup than you need. Save for other cocktail uses)
· 1/2 cup water
· 1/2 cup sugar
· 1 cup mint leaves, loosely packed
1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fine-ness of the sieve tiny pieces may remain).