If mojitos have one flaw, it’s that they’re impossible to sip. How do you not down something that refreshing in five seconds? Luckily, you can’t chug an ice pop, which is why we created a frozen version of the rum drink to make it last just a bit longer. And for true lovers of this Cuban cocktail: We suggest you drop one of these into an actual mojito, poptail-style.
A mint-infused simple syrup acts as the base here, with lime two ways and a double shot of rum. Since alcohol lowers the freezing point of water, these won’t be as boozy as their drink relative—which just means it’s OK to grab seconds.
Mojito Ice Pops
Recipe from the Tasting Table Test Kitchen
Yield: Ten 3-ounce ice pops
Prep Time: 5 minutes, plus freezing time
Cook Time: 15 minutes
Total Time: 20 minutes, plus freezing time
1 cup sugar
2 cups water
½ cup mint, roughly chopped
¼ cup white rum
¼ cup lime juice
1 tablespoon lime zest
1. In a small saucepan, combine the sugar, water and mint. Bring to a boil, then lower the heat and cool until the sugar is dissolved, stirring often. Remove from the heat, cover and let steep for 10 minutes.
2. Strain the mixture into a large bowl, preferably one with a spout for easy pouring. Stir in the rum, lime juice and zest, and divide between ten 3-ounce Popsicle molds.
3. Freeze until solid, 6 to 8 hours, then unmold and serve.