What could possibly be more refreshing on a hot sunny day than a cool mojito? A frozen mojito, that’s what!
‘Poptails’, ice pop cocktails, seem to be all the rage at the moment and it’s definitely a trend that I can get on board with. There are so many possibilities with boozy ice pops, you just need to resist the urge to make them too strong (or they won’t freeze solid). These would be so fun to serve at parties, you could even make dinky ones using an ice-cube tray. I think raspberries frozen in cubes of prosecco on cocktail sticks would be really cute for a special occasion.
I did toy with the idea of suspending mint leaves and slices of lime in these ones but in the end I decided against because, although it would look very pretty, I think it would probably make eating them a little tricky. And you know that I’m all about the eating!
makes 4-6 depending on the size of your moulds, but it’s easily multiplied
20 ish mint fresh leaves
75ml white rum (I used Flor de Cana)
juice of 1 lime
flat soda water
Muddle together the mint and sugar in a small sauce pan, i.e give it a good bashing. Add the water and stir it together. Bring the mixture to boiling point and let it bubble away for about 10 minutes to create a mint infused simple syrup. Add the rum and continue to boil for one more minute. Remove from the heat and squeeze in the lime juice before leaving the whole lot to cool completely.
Once it has cooled you can divide it evenly between your moulds. Top each one up with the flat soda water (leave a little space for them to expand into as they freeze). Gently stir each one to make sure that the syrup is well blended with the soda water, insert their sticks and freeze them until they’re solid.
Once they’re frozen, gather your friends and enjoy! Now to start planning a trip to Cuba…