RECIPE: Spiked Watermelon Pops
Peter Callahan’s Spiked Watermelon Pops
1 (2-to 3-lb.) seedless watermelon
¼ cup triple sec
24 lollipop sticks
24 small mint leaves
1. Slice the watermelon into 1/3-in.-thick slices, and use a 1½-in. cookie cutter to stamp out rounds.
2. Pour the triple sec into a baking dish, and soak the watermelon in a single layer for about 1 minute, then flip the rounds over. Continue soaking for at least 4 hours and up to 8 hours.
3. Insert a lollipop stick into the center of each round, and press a mint leaf on top. Serve immediately or slightly chilled in the fridge.