Cucumber and Lemon Verbena Popsicles with a Splash of Tequila
by Lori Fredrich of Burp!
inspired by People's Pops
3-4 medium cucumbers
3 ounces (1/3 cup) lemon verbena syrup
2 tablespoons freshly squeezed lemon juice
3 ounces (1/3 cup) tequila
Wash and peel cucumbers, then puree them. You'll want about 2 1/2 cups of puree for this recipe.
Transfer puree to a container with a pouring spout and add the lemon verbena syrup and lemon juice, then the tequila.
Taste and adjust as needed, but refrain from adding more tequila as it will prevent freezing (we've pushed this recipe to the limits, alcohol-wise). Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the expansion that occurs when liquids freeze.
Insert sticks and freeze until solid, 4-6 hours.
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