Cucumber Melon Boozy Popsicles

Meet your new summer game changer: boozy popsicles! A cross between a cocktail, fruit snack, and healthy dessert, (well, certainly healthier than some!). A Puree of  fresh fruit that is mixed with alcohol and frozen into a popsicle; these treats are fast becoming the official dessert of the summer here in Phoenix.

Boozy Popsicles come in three flavors, Cucumber Melon, Blueberry Basil and Watermelon & Mint, and are available at Kelly’s At Southbridge, a staple in Old Town Scottsdale’s dining district.

Don't live in Phoenix...don't worry I've secured the recipe for Kelly's Cucumber Melon popsicle just for you! 

Kelly’s Cucumber Melon Popsicle

Makes five 2-and-1/4-oz. popsicles

 1 cup honeydew juice (approximately a whole melon weighing 1lb)
1/3 cup cucumber juice (approximately half a cucumber weighing 5oz.)
½ cup tequila
1 tablespoon triple sec
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs

Instructions:

1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. 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.

Mint Syrup
(You will have more syrup than you need. Save for other cocktail uses.
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed

Instructions:

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 fineness of the sieve tiny pieces may remain).