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Home » Ice Pops » Homemade Mojito Ice Pop Recipe

Homemade Mojito Ice Pop Recipe

Updated By 26 Comments

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Homemade Mojito Ice Pops

I have been entertaining the thought of making a non alcoholic Mojito ice pop recipe since I made my coconut milk Tropical Ice Pops. You might think this is a strange flavor for an ice pop but I have been coveting Mojito’s for a few years now. You see I don’t drink much except for a glass of wine once in awhile and I have been drooling over all the Mojito recipes that seem to come to light at this time of the year. Hot weather = Mojito

If you’d like to make a mojito ice pop recipe with real rum use double the amount of rum extract called for in this recipe and replace it with your choice of white rum.

Authentic Mojito recipe, Mojito Ice Pops, Virgin Mojito recipe

Mojito Ice Pops

Mojito Ice Pops, Mojito Poptail, Ice Pop recipe

A refreshing bucket full of Mojito Ice Pops

Knowing that I would probably never have the chance to taste one of these minty drinks I had to come up with a way to check out what I knew would be an awesome flavor combo minus the alcohol.

I spent a few hours weeks months years checking out all the Mojito recipes I could find on the internet so I could familiarize myself with the ingredients and make this homemade Mojito Ice Pop recipe..

Traditional Mojito Ingredients

Mojito  ingredients are really simple and in a great abundance here in Florida all year round.

  • Mint check: I have three types growing in containers in my backyard
  • Sugar or sugarcane juice: check
  • Rum check: in the form of imitation Rum extract
  • Water check: come on ya know I have water

A traditional Mojito is made of only the 5 ingredients.

For those that do not have access to sugarcane juice, which happens to be sold in the Hispanic area of most grocery stores for about 2 cans for a $1, you can substitute white sugar either in granule form or you can use some more of the mint simple syrup that you may be making if you follow my recipe to a tee.

I made the simple syrup in prep for making my Mojito ice pops and then I found the sugarcane juice at the grocery store.

I still used a bit of the mint simple syrup in my recipe because it added another layer of sweet and minty flavors to the recipe.

You can of course make any adjustments you may like to my recipe if you decide to make it. Be creative and go with it. Use what you have on hand, don’t freak out and think you have to make it exactly like I did.

 If you are inspired by me and come up with your own recipe I think that’s great! That’s how new recipe creations come to be!

How to make Mint Simple Syrup

 To begin with you will need to make the mint simple syrup if you decide you want to add that extra layer of flavor. You should make this the day before or early in the day so it has a chance to cool down before you make your ice pops.
 To make a simple syrup place 1 cup of water and 1 cup of sugar into a small pan and heat on medium until the sugar is dissolved. Every few minutes carefully swirl the pot so the sugar and water mix together.

It takes about 5 to 10 minutes for the sugar to dissolve completely, depending on the temp of your stove. Once the sugar has dissolved turn the heat off and remove the pot from the hot burner.
Add 2 or 3 large sprigs of mint to the pot and swirl it again so the mint is covered by the syrup.
Leave the mint in the pot until the syrup cools. Once it is cool remove the mint and pour through a mini mesh strainer to remove any bits of the mint that may have settled to the bottom of the pot.

Store your mint simple syrup in a glass container in the fridge. It will last 2 to 3 weeks.

Mojito Ice Pops, Mojito Recipe, Traditional Mojito

Mojito Ice Pops

 

How to make Mojito Ice Pop recipe

Ingredients
  • 2 limes
  • ½ cup sugarcane juice or water
  • ½ cup water
  • 2 tbs mint simple syrup
  • 2 tsp imitation rum extract or the real thing
  • about 16 mint leaves
Directions
  1. Zest one lime and chop fine. Chop the mint leaves fine. Add the lime zest and chopped mint leaves to a spouted bowl.
  2. Add all of the liquid ingredients to the bowl. If you’re not using the sugarcane juice add a teaspoon of sugar and taste. Make adjustments for sweetness.
  3. You can use real rum if you’d like but as I mentioned earlier I don’t drink so I am not sure how much rum you would use and how it might affect the freezing of the pops.
  4. You’ll have to experiment. You could start with the 2 tsp’s and then taste it.  If you over do it with the liquor and the pops don’t freeze all the way you could always just dump it in a bowl and mix it up like you would a granita. I’m sure it would probably taste excellent that way also.
  5. Mix everything together and pour into ice pop molds. Put the ice pop handles on and put in the freezer.
  6. Freeze for 2 to 3 hours or overnight. Pull the handles out of the semi frozen ice pop and using a chop stick or a skewer to gently mix from the bottom so the lime zest and mint leaves that have sunk to the bottom of the mold are evenly distributed. Put the handles back in and freeze completely.
  7. Makes 4 large ice pops.

Print the Mojito Ice Pop recipe below

Print
Mojito Ice Pops, Mojito Recipe, Traditional Mojito

Mojito Ice Pop Recipe

  • Author: Arlene Mobley
  • Prep Time: 4 hours 8 Minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 23 minutes
  • Yield: 4 Ice Pops 1x
  • Category: Cocktails (Ice Pops)
  • Method: Frozen
  • Cuisine: Cuban
Print

Description

Cool off and enjoy this refreshing Mojito Ice Pop recipe during the hot summer. Cocktail ice pops are a fun way to sip your favorite frozen cocktail

Scale

Ingredients

  • 2 limes
  • ½ cup sugarcane juice or water
  • ½ cup water
  • 2 tbs mint simple syrup
  • 2 tsp imitation rum extract or the real thing
  • about 16 mint leaves

Instructions

  1. Zest one lime and chop fine. Chop the mint leaves fine. Add the lime zest and chopped mint leaves to a spouted bowl.
  2. Add all of the liquid ingredients to the bowl. If you’re not using the sugarcane juice add a teaspoon of sugar and taste. Make adjustments for sweetness.
  3. You can use real rum if you’d like but as I mentioned earlier I don’t drink so I am not sure how much rum you would use and how it might affect the freezing of the pops.
  4. You’ll have to experiment. You could start with the 2 tsp’s and then taste it.  If you over do it with the liquor and the pops don’t freeze all the way you could always just dump it in a bowl and mix it up like you would a granita. I’m sure it would probably taste excellent that way also.
  5. Mix everything together and pour into ice pop molds. Put the ice pop handles on and put in the freezer.
  6. Freeze for 2 to 3 hours or overnight. Pull the handles out of the semi frozen ice pop and using a chop stick or a skewer to gently mix from the bottom so the lime zest and mint leaves that have sunk to the bottom of the mold are evenly distributed. Put the handles back in and freeze completely.
  7. Makes 4 large ice pops.

Nutrition

  • Serving Size: 1 Ice Pop
  • Calories: 185
Recipe Card powered by
mojito ice pop recipe

 These Mojito ice pops taste awesome. I have to tell you I think the sugarcane just probably makes a huge difference. I’ve had sugarcane before and the flavor really comes out and mellows out the sour of the lime juice.
Check out my adult only cocktail popsicle Coconut Mojito recipe here.
Mango Mojito recipe

For those of you who love a good summer time Mojito recipe check out the fruity Mojito recipes below

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  5. Lindselicious

    This sounds super refreshing and delish! What a perfect treat to have pool side on a nice summer day.

    Reply

  9. FOODESSA

    I'm not much of a drinker…however, when I do have a tropical selection…it's the Mojito.

    Your pops sound great.
    I would probably add a dark Rum in my version. I shall try this very soon.

    Thanks for sharing this recipe and also for following me on CES.

    Flavourful wishes,
    Claudia

    Reply

  10. gastronomic nomad

    You've inspired me to finally take out my popsicle sticks to make this. Can't wait to try this treat!

    Reply

Trackbacks

  2. […] from Flour On My Face asked me to be part of it (check out her amazing Mojito ice pops!), and the other co-host is Kristin from BonBonRoseGirl’s (Fashion, Decor & Everything In […]

    Reply

  3. […] from Flour On My Face asked me to be part of it (check out her amazing Mojito ice pops!), and the other co-host is Kristin from BonBonRoseGirl’s (Fashion, Decor & Everything In […]

    Reply

  8. […] If your wedding is during the summer, you have to be prepared for very hot weather. And what is better in summer than an ice cream,right? Especially if that ice cream is your favorite cocktail. Belive us, everyone will be delighted with this idea. You can do alcoholic or non-alcoholic version so that children can also enyoy. All you need is lime, fresh mint, water and sugar, and of course if you want alcoholic, then you will need rum. Decorate your Ice-cream with grated lime and it will look amazing. You can found recipe here: flouronmyface.com/mojito-ice-pop-recipe […]

    Reply

  15. […] If your wedding is during the summer, you have to be prepared for very hot weather. And what is better in summer than an ice cream,right? Especially if that ice cream is your favorite cocktail. Belive us, everyone will be delighted with this idea. You can do alcoholic or non-alcoholic version so that children can also enyoy. All you need is lime, fresh mint, water and sugar, and of course if you want alcoholic, then you will need rum. Decorate your Ice-cream with grated lime and it will look amazing. You can found recipe here: flouronmyface.com/mojito-ice-pop-recipe […]

    Reply

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