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MAKE THE MOJITO LAYER: In a blender, puree all of the ingredients except the xanthan gum on high speed until smooth and bright green, about 30 seconds.
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2
Pour into a bowl.
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Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened and foamy.
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4
Let rest for 15 minutes, then skim any foam.
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5
Pour 1 1/2 tablespoons of the mojito layer into eight 3-ounce popsicle molds or paper cups.
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Freeze until almost firm, 1 hour.
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Poke a popsicle stick into the center of each.
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MAKE THE WATERMELON LAYER: In another bowl, combine all of the ingredients except the xanthan gum.
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Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened.
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Let rest, then skim.
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Carefully add 1 1/2 tablespoons of the watermelon layer to the mojito layer in the molds.
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12
Freeze until almost firm, 1 hour.
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Pour the remaining mojito mixture on top and freeze until almost firm, 1 hour.
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Top with the remaining watermelon layer and freeze until firm, 2 hours.
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15
Unmold and serve.
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NOTES: The thickening agent xanthan gum is available at many supermarkets and on amazon.com.
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Simple Syrup: In a saucepan, simmer 4 ounces of water with 1/2 cup of sugar over moderate heat, stirring, until the sugar dissolves, about 3 minutes; let cool.
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Refrigerate for up to 1 month.
