Watermelon Basil Margarita popsicles
I like to cool off with a nice margarita on the rocks, so I took it a little farther and made this favorite cocktail into popsicles. What I like most about these is how the flavors separated nicely so that each bite is either sweet or tart, with a nice hint of tequila at the end. I made a basil simple syrup which is equal parts water to sugar or if you like it a little more sweet you can do a three parts sugar to one part water ratio. You bring the water to a simmer and then steep the basil like you would a tea. The tartness comes from fresh lime juice and the red from the watermelon juice. These popsicles are both refreshing and delicious.
Prep Time: 30 min
Cook Time: 8 hours to freeze
Yield: 10 popsicles
20 oz watermelon juice
5 oz fresh lime juice
5 oz blanco tequila
10 oz basil simple syrup
Basil Simple Syrup:
1 cup fresh basil leaves
1 cup cold water
1 cup cane sugar
To make the syrup, bring the water to a slight boil. Add the sugar and stir until the sugar is completely dissolved. Take the pot off the heat. Add the basil and let steep for 30 minutes.
While the syrup is cooling, prep the lime juice and watermelon juice.
In a container, measure out the lime juice, watermelon juice, and simple syrup. Pour in the tequila. Mix all the ingredients well. You want to make sure that everything is mixed evenly (you can add a small amount of ice to the mixture to help cool everything down if you want it to freeze faster).
Evenly pour the cocktail mixture between each popsicle mold. Place a stick in and carefully place into the freezer.
Once completely frozen, gently rock the popsicle stick back and forth until the mold lets the popsicle loose. Keep popsicles you are not eating right away in the mold in the freezer for best results.