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
- 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.
- Serving Size: 1 Ice Pop
- Calories: 185