Best of both: this is how you make watermelon-mojito ice

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it, and what to cook. This time our chefs serve you: the recipe for watermelon-mojito ice.

Who doesn't love ice cream? If you add alcohol to it, you really have heaven on a stick. With this recipe, you make delicious summery watermelon-mojito ice pops.

Say frozen [fill in any cocktail] and we are in. Anyone who follows us a bit will not have missed it. We have already drunk Blue Frozen Margaritas, made Pink Vodka Slush Puppies, and Frozen Watermelon Mules. And these frozen boozy beauties are definitely worth trying.

Ingredients

• 500 grams of watermelon (seedless), cut into cubes
• 1 bunch of mint, only the leaves, keep 8 aside
• 50 grams of coconut blossom syrup
• 1 organic lime, plus 8 strips of peel
• 100 milliliters of white rum
• Also needed:
• digital scale
• blender
• measuring cup
• 8 ice lolly molds and sticks

This is how you make watermelon-mojito ice pops

1. Puree the watermelon, mint, coconut blossom syrup, and the flesh of the lime in a blender or food processor. Pour into a measuring cup and mix in the rum.
2. Divide the mojito mixture among the molds, cover, and place in the freezer for 30 minutes. Add the lime peels and reserved mint leaves to the pops, insert the sticks, and freeze for another 12 to 14 hours until solid.
3. Got the taste? Then fill your freezer with our other favorites: Bloody Mary ice pops.

Text: Favorflav