To give your guests a spin on a summery cocktail, try this Cucumber Mint Mojito. According to Moody, this good-for-you rendition of the classic Cuban drink quenches thirst, can also help protect the skin from sun damage, and soothes the nervous system and digestive tract thanks to lime zest, cucumber and mint. You might also jazz things up by submerging whole fruit or cucumber slices in the pops: “Take your favorite frozen or fresh fruit—I love blueberries!—and place them in the mold before pouring in your batter,” she suggests. “It’ll be gorgeous and offer an extra surprise in several bites!”
Whether you use small paper cups or traditional molds is based on personal preference and storage space—pops can be kept in the freezer for six months. As for the best way to display these grab-and-go treats to clients? “It’s fun to fill an ice bucket with ice cubes, and display the pops on top,” adds Moody.
Cucumber Mint Mojito Recipe
Yields 5 or 6 pops
1 medium cucumber, peeled and coarsely chopped
1/4 cup lightly packed fresh mint leaves
1 cup water
2 Tbsp. honey
Zest and juice of 1 lime
Blend all ingredients together until very smooth. Pour the mixture into pop molds and freeze for one hour, then insert sticks and freeze at least four more hours or until solid.
–by Marina Kay