Ingredients

The following ingredients have 10 Servings
  • 3/4 cup sugar
  • 2 pounds triangular seedless watermelon slices, rinds removed ((slicing instructions below))
  • 1 cup white rum
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon mint extract ((or more to taste))
  • Fresh mint and crushed ice for garnish ((optional))

Instruction

  • In a small saucepan, combine sugar and 3/4 cup of water. Bring to a boil, whisking constantly, till the sugar is dissolved (about 3 minutes). Remove from heat and allow to cool completely. This is your simple syrup. Note: if your watermelon is not very ripe/sweet or you prefer a sweeter pop, you can make your simple syrup with 1 cup of sugar and 1 cup of water.
  • To create triangular watermelon slices, choose a small, ripe, seedless watermelon (10-15 lbs). Cut the two tip ends off of the watermelon to flatten them. Stand the watermelon on one flat end so the other flat end is facing upward.
  • Slice the watermelon lengthwise to create two long halves of melon.
  • Slice each half lengthwise to create four equal quarters of melon.
  • Take a quarter and slice it into triangles 1-inch thick.
  • Use a small paring knife to cut the rind off of each triangle of melon.
  • Weigh the slices till you have about 2 lbs of melon (about 10 triangles). Place the slices into a 9x13 dish in one layer.
  • In a mixing bowl, whisk together the simple syrup, rum, lime juice, and mint extract.
  • Pour the mojito mixture over the top of the watermelon slices. Let the fruit soak in the liquid at room temperature for 20 minutes.
  • Take the melon slices out of the liquid and stick a wooden popsicle stick into the base of each one. I found my popsicle sticks at a local craft store.
  • Place the watermelon pops onto a foil-lined baking sheet. Freeze for at least 1 hour.
  • Serve pops on a bed of crushed ice to keep them cold. I like to garnish the ice with fresh mint.