6 cups cubed, seedless watermelon (about 1 four-pound watermelon)
1. In a blender, ad the watermelon, sugar, lime juice, bourbon, and salt. Blend on high until the mixture has an even liquid consistency.
2. Pour the liquid into molds and place in the freezer. After 30 minutes, or when the pops are half-frozen and slushy, stir a pinch of the mint into each mold to suspend it evenly throughout each pop. Insert the popsicle wooden sticks now when the mixture is firm enough for them to stand upright. Freeze until solid, about 24 hours. Due to the alcohol content, these pops take longer to freeze.
Recipe from Top Pops by Emily Zaiden