As previously promised Popsicle week has at last arrived. Thankfully these pops are awesome because I think I gave myself temporary carpal tunnel syndrome after juicing eight limes by hand with a ridiculously flimsy plastic juicer. Obviously a sturdier tool is going right to the top of my shopping list. By the time I finished with my popsicle prep hard labor my hands were completely shriveled from the lime juice and looked as though I’d been soaking in a hot soapy bath for two hours.
The remainder of the recipe is dead simple though and since I only made one batch of pops with my new Shooting Star Pop Molds I had half a pitcher of mojito mix left over. A few extra splashes of rum, some ice cubes and immediate cocktail satisfaction is yours. This definitely makes the wait for these icy citrus dreams slightly more tolerable.
Loosen Up Your Fingers & Prepare for Battle
Time to Freeze
Adapted from Krystina Castella’s new book: Pops! Icy Treats for Everyone published by Quirk Books.
Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops (Note: Or be like me and make six popsicles and three nice sized mojitos to share while you’re waiting for the pops to freeze).
1 1/2 cups fresh lime juice (Note: I used 8 limes)
2 1/2 cups Club Soda
1/3 cup fresh mint leaves
1 lemon, peeled and cut into wedges
3 limes, peeled and cut into wedges
1 1/2 cups sugar
4 tablespoons light rum
Pour the lime juice, club soda, and 1 cup water into a pitcher and let sit for 5 minutes.
Add the mint, lemon and lime wedges, sugar, and rum to the pitcher. Mash all of the ingredients together with a muddler or a wooden spoon.
Pour into pop molds, being sure to distribute the fruits and mint evenly among the molds. Insert the sticks. Freeze for at least 12 hours. Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.
For more popsicle ideas and information please visit IcyPops.com.