Mojito Ice Pops Recipes

MOJITO ICE POPS

Steps:

• In a small saucepan, bring sugar and 2 cups water to a boil over high. Reduce heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat, stir in mint, and let syrup cool, 30 minutes.
• Pour syrup through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 3 1/4 cups syrup); discard solids. Stir lime juice into syrup. Fill ten 3-ounce ice-pop molds three-quarters full with syrup. Freeze until slushy, 45 minutes. With an ice-pop stick, submerge 1 lime slice and 1 mint leaf in each pop. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

ICE POPS

Steps:

• Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely; freeze until hard.

STRAWBERRY MOJITO ICE POPS

Steps:

• Cut 6 cups strawberries in half, then slice the remaining 1 cup strawberries. Divide the sliced strawberries among 18 (3-ounce) pop molds. Set the halved strawberries aside.
• In a blender, combine the remaining strawberries and mint leaves, agave, lime juice, and rum, if using. With the motor running, gradually add the seltzer water and blend until the mixture becomes smooth enough to pour.
• Divide the mixture among the prepared molds and top with the remaining 1/4 cup mint. Add the ice pop sticks to the molds. Freeze 4 to 6 hours or until solid.

MOJITO ICE LOLLIES

Steps:

• Pour 100ml water in a small saucepan and bring to the boil. Remove from the heat, tip in the sugar and stir until dissolved. Add the mint leaves, return to the heat and simmer for 5 mins then remove and leave to infuse for 30 mins. (This can be made the day before and left in the fridge overnight to infuse).
• Pour through a sieve into a jug, squashing the mint leaves with the back of a spoon to squeeze out all the juices. Add the rum, 125ml lime juice, lime zest and stir. Add enough soda water to bring the total volume up to 600ml. Taste the mixture - it should be sharp and sweet. Add the remaining 25ml lime juice if needed.
• Pour the mixture into lolly moulds and freeze for 1 hr until the mixture is solid enough to hold the lolly sticks upright. Push the sticks 3/4 of the way into the lollies and return to the freezer for 6-8 hrs to freeze completely. To unmould, dip the outside of the lolly mould into hot water for 10 secs then use the sticks to pull each lolly out. The lollies can be kept wrapped individually in baking parchment in airtight bags in the freezer for up to 1 week.