Nothing says summer better than popsicles or mojitos! So why not combine them? Jessica had some fun in the kitchen with this recipe. How can you not when you’re cooking with rum? Just kidding! Our gourmet-style popsicle recipe was adapted from Food52’s Blueberry Mojito Sorbet recipe.
Makes about 9 2.5 ounce popsicles
1/4 cup fresh lime juice
1/4 cup water
3/4 cup sugar
1/4 cup packed mint leaves
1 pound fresh or frozen blueberries plus 1-2 cups
2 tablespoons white or light rum
- Combine lime juice, water, and sugar in a small saucepan and heat over medium. Stir frequently until sugar is dissolved.
- Remove from heat and add mint to pan. Cover and let sit for 20 minutes.
- Meanwhile, place blueberries in a blender or food processor and blend until smooth (if you are using frozen blueberries, defrost first).
- After mint has steeped in sugar mixture, remove mint leaves and pour into blender. Pulse until combined. Add rum and pulse.
- Place a fine mesh sieve over a medium bowl and pour mixture through the sieve to remove skin and seeds. Press as much juice as possible into the bowl. Cover bowl and place in refrigerator to fully chill, at least 4 hours or preferably overnight.
- Drop 7-10 berries into your desired popsicle mold. Once the mixture has chilled (the mixture may have gelled a bit so mix with a whisk), pour into the mold and freeze for at least 4 hours.
And then, of course, be sure to sample your creation!