Blueberry Mojito Popsicles

Photo of Blueberry Mojito Popsicles against a dark backgroundCocktail On A Stick
I am not a big popsicle fan. I mean, I like them. I will eat them. But, I won’t seek them out the way the rest of my family does. However, there are some days in the summer when a popsicle hits just right. And, sometimes those popsicles are more than what they seem.

I like my drinks cold—arctic cold. Water, coffee, sodas, no matter what it is, if I am drinking it, there is a lot of ice. So, it makes sense that when I came across the cocktail popsicle, it was love at first sight.

The downside is that they don’t pack the same punch as a regular cocktail—mainly because you have to dial the booze back a bit to get them to freeze. Bonus, you can enjoy more than one without getting too sloppy!

There are a number of good possibilities out there. I like this recipe for Blueberry Mojito Popsicles ‘cause it’s pretty. But, an easy vodka lemonade is always a good idea. Play around with it a bit. A good rule of thumb is a 1:5 ratio of alcohol to juice, puree, or whatever mixture you’re using.

Blueberry Mojito Popsicles Recipe
Adapted from Broma Bakery
Yields 10 popsicles

1/2 cup sugar
1/2 cup water
35 mint leaves
3/4 cup lime juice (from fresh limes)
6 tablespoons light rum
12 ounces blueberries (divided)
Popsicle Molds

Make the mint syrup
In a small saucepan, combine the sugar, water, and 25 of the mint leaves. Heat the mixture over medium heat until the sugar is completely dissolved. Next, remove the syrup from heat and allow it to cool to room temperature.

Mix the popsicles
Once cooled, strain out the mint leaves and pour the syrup into a large bowl. Muddle 6 ounces of the blueberries in a small bowl and add them to the syrup. Squeeze the lime juice into the bowl and add the rum, Mix until everything is combined.

Make the popsicles
Pour the liquid into ten popsicle molds, filling them a little more than 3/4 of the way up. Toss one fresh mint leaf and about 12 blueberries into each mold.

Fit the molds with popsicle sticks and freeze them for at least 4 hours, and preferably overnight.


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