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Honeydew Cucumber Margarita Popsicle

From: www.endlesssimmer.com
Makes five 2-and-1/4-oz. lollies

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

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

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).

Creamy Margarita Popsicles

Serves: 12
From: blog.hostthetoast.com

These popsicles really taste like popsicles, not just frozen liquid that's almost impossible to enjoy. They're extremely easy to make, and they'll be perfect for your Cinco de Mayo celebration or a warm summer day outside with friends.

1 1/4 cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
1 (14oz) can of sweetened condensed milk
1 cup water
¼ cup tequila
2 tablespoons orange juice (optional)
Kosher salt or margarita salt
You will also need:
12 (3oz) Dixie cups
Small popsicle sticks or craft spoons
A pitcher or large cocktail shaker

1.In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.

2.Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture.

3.Slice the limes into ¼ inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.

4.Freeze for at least 6 hours, or overnight. When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt, and serve.