1cuphoneydew juice, appox. a whole melon weighing 1lb
1/3cupcucumber juice approx. half a cucumber weighing 5oz.
1tablespoonfresh lime juice
1tablespoonmint simple syrup – recipe follows
3large mint sprigs
1cupmint leaves,loosely packed
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.
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.
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).