Watermelon Mezcal Pops Food

SPIKED WATERMELON POPS

Spiked Watermelon Pops image

Provided by Giada De Laurentiis

Categories dessert

Time 10h5m

Yield 16 popsicles

Number Of Ingredients 4

Ingredients

1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
1/4 cup sugar
3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)* see Cook's Note
1/2 cup chopped fresh mint leaves

Steps:

In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.
To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.

Nutrition Facts : Calories 62 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 1 grams, Sugar 8 grams

WATERMELON POPS

Watermelon Pops image

Enjoy these watermelon pops made with chocolate, Betty Crocker™ Super Moist™ cake mix and Rich & Creamy vanilla frosting - a beautiful dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 32

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon pink paste food color
3/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
3/4 cup miniature semisweet chocolate chips
32 paper lollipop sticks
1 bag (16 oz) white candy melts or coating wafers, melted
1 large block white plastic foam
1 bag (16 oz) green candy melts or coating wafers, melted
1 cup light green candy melts (from 16-oz bag), melted

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites and adding pink paste food color. Cool completely.
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and chocolate chips; mix well. Shape into 32 oblong balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick 1/2 inch into melted white candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Dip each cake ball into melted green candy to cover; tap off excess. Return sticks to foam block. Let stand until set. With toothpick, decorate cake balls with light green candy to look like watermelons. Let stand until set.

Nutrition Facts : Calories 351, Carbohydrate 49 g, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 119 mg

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