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.
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.
How to make Mint Simple Syrup
Store your mint simple syrup in a glass container in the fridge. It will last 2 to 3 weeks.
How to make Mojito Ice Pop recipe
- 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
- Zest one lime and chop fine. Chop the mint leaves fine. Add the lime zest and chopped mint leaves to a spouted bowl.
- 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.
- 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.
- 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.
- Mix everything together and pour into ice pop molds. Put the ice pop handles on and put in the freezer.
- 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.
- Makes 4 large ice pops.
Print the Mojito Ice Pop recipe below
PrintMojito Ice Pop Recipe
- 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
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
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
- Zest one lime and chop fine. Chop the mint leaves fine. Add the lime zest and chopped mint leaves to a spouted bowl.
- 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.
- 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.
- 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.
- Mix everything together and pour into ice pop molds. Put the ice pop handles on and put in the freezer.
- 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.
- Makes 4 large ice pops.
Nutrition
- Serving Size: 1 Ice Pop
- Calories: 185