Watermelon Ice Pop Mimosas with Basil Sugar
This is one of my favorite cocktail recipes and was inspired by a dining experience at Eleven Madison Park in New York. Their cocktails are curated by the season and every piece of the fruit is used. Make a batch of these for your friends or at your next summer gathering. You could obviously sans the sparkling rosé and just make the ice pops. Party on!
Servings: 4 servings
Equipment
- Ice pop molds and sticks
Ingredients
- 475 grams seedless watermelon chunks, about 1/2 of a small watermelon
- ¼ cup simple syrup
- Juice of 1 lime
- Pinch of sea salt
- Basil sugar, for the rim
- Lime wedge, for rimming glasses
- 1 bottle sparking rosé
Instructions
- Place the watermelon chunks, simple syrup, lime juice, and sea salt in a blender. Blend until smooth.
- Strain the mixture through a fine-mesh strainer and discard the solids.
- Pour the watermelon juice into ice pop molds and freeze for 4 to 6 hours, preferably overnight.
- To serve, line a plate with basil sugar.
- Rim the glasses with a lime wedge, then dip the rims into the basil sugar.
- Place a watermelon ice pop in each glass and pour the sparkling rosé over the pop and into the glass.
Notes
TIP: You will need ice pop molds and sticks. I bought some on Amazon by Kitzini that I love.