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.
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