Thai Watermelon, Lime and Coconut Popsicles

Ingredients

3 ½ cups	840 ml	watermelon juice, strained
2 ea		kaffir lime leaves
1 ea		Thai bird chili
⅔ cup	160 ml	sugar
2 tbsp	30 ml	sweetened shredded coconut
1 tbsp	15 ml	ginger, peeled and finely grated
1 tbsp	15 ml	lime juice
½ tsp	2.5 ml	vanilla extract
2 tbsp	30 ml	white rum (optional)
—		popsicle molds

Muddle the kaffir lime leaves and Thai bird chili with the sugar in a mortar and pestle until crushed and fragrant.
Remove the leaves and chilis and reserve the sugar for the popsicle base mixture.
In a small bowl, toss the reserved sugar with coconut and ginger. Add watermelon juice, lime juice and vanilla, and stir until the sugar dissolves.
Once the sugar has dissolved, add rum if using, and mix well.
Fill up the popsicle molds with the watermelon mixture and place into the freezer until completely frozen, preferably overnight.
To unmold, remove the popsicles from the freezer and let stand at room temperature for 5 to 10 minutes, or quickly dip in warm water.