Happy Labor Day, y’all. I love Labor Day and Memorial Day because in general, they mean getting together with friends and eating a lot of food from the grill. My friend Colin is having a potluck BBQ today and along with some chips and sliced watermelon, I am going to bring these bad boys:
I went to Michael’s thinking they would have popsicle molds, but they didn’t and I had to punt. Turns out cupcake pans make super adorable baby popsicles. Every time I pulled one out of the mold I said “Awww!” I need help.
Here is how to make these adorable pops:
one cup water
one cup sugar
mint leaves (as much as you would like)
basil leaves (I did a lot less of these but they still add a nice herby kick)
Mix the water and sugar in a saucepan and bring to a boil for 30 seconds. Add your mint and basil and then stir it up. Let that soak for about 30 minutes.
While you are waiting for your simple syrup to infuse, take a small watermelon, cube it up, and puree it using a food processor/blender/your fists. When the simple syrup is done, add your pureed watermelon to the mix, put into your molds, and pop ’em into the freezer!
After about an hour and a half, the pops should be frozen enough where you can put a stick in them. If you are using a fancy pants popsicle mold, ignore this step.
I let mine sit overnight and they got really frozen (surprise!). To get them out of the cupcake pan, I filled a larger pyrex pan with warm water, placed the cupcake pan in there for a minute, and then twisted the sticks and pulled and voila! Adorable baby pops, perfect for a BBQ. Or breakfast. Watermelon’s a fruit so that counts, right?
Hope everyone has a lovely, safe, delicious Labor Day!