HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
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Gin-Laced Cucumber-Lime Pops
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GIN LACED CUCUMBER-LIME POPS
½ c. sugar
¼ c. plus 1 T. water
¼ c. coarsely chopped mint leaves
1 T. finely grated lime zest
¼ c. fresh lime juice
¼ c. gin
1 ¼ c. cucumber, peeled, seeded and pureed
½ t. unflavored powdered gelatin
- In small saucepan, combine sugar with ¼ c. water and mint and bring to boil.
- Cover, remove from heat and let stand 15 minutes.
- Strain the mint syrup in large bowl and let cool to room temperature.
- Whisk in zest, lime juice, gin and cucumber puree.
- In microwave bowl, sprinkle gelatin over the remaining 1 T. water and let stand until softened, 5 minutes.
- Microwave mixture on HIGH for 8 seconds, until gelatin dissolves.
- Whisk gelatin mixture into cucumber mixture.
- Arrange 10 (2-oz.) paper cups on a baking sheet.
- Pour the mixture into cups and freeze for 1 hour, until partially frozen.
- Insert a stick in center of each up and freeze until fully frozen.
- When ready to serve, tear off paper and serve.