CRAFT by Under My Host® Issue No. 17 Made in America: Part II - Page 129

What you’d expect from a frozen fruit cup—an herbaceous, aromatic, refreshing glacier! Yields eight 5 ½ oz. pops 1 ¼ c. Green Hat Gin Summer Cup 2 c. sparkling lemonade 1/3 c. fresh lemon juice 1 c. Cucumber-Mint Syrup (recipe follows) strawberry slices Stir to combine. Funnel cocktail into BPA-free, food grade, freez- er safe popsicle/candy bags. Drop in a few slices of straw- berries before you tie each off. Freeze overnight. CUCUMBER-MINT SYRUP 1 English cucumber, peeled and thinly sliced 1 ½ c. sugar 5 sprigs of mint, spanked Combine sugar and cucumber is a Ziploc bag. Remove as much air as possible and seal. Allow to sit out for 6-8 hours (agitate ingredi- ents every 2 hours), until the cu- cumbers are almost completely dissolved. Add spanked mint to bag; refrigerate overnight. In the morning, strain out solids and transfer syrup to an airtight jar. s. © Hundred-to-One LLC 2018. All rights reserved.