- 2 1/2 cups water
- 1 cup sugar
- 20 mint leaves, plus more to garnish
- 1/4 cup lime juice
- 1/4 cup rum*
- In a small saucepan, heat sugar and water to a boil. Remove from heat and stir in mint leaves. Cover and let steep until mint syrup is cool.
- In a bowl combine mint syrup, lime juice and rum. Pour mixture into popsicle molds, adding mint leaves into each one (if desired). Freeze for at least 4 hours.
Grapefruit Rosemary Pops
GROWN-UP TWIST: Dunk in a glass of your favorite vodka for a summertime spin on the classic Greyhound Cocktail.
Rosemary Simple Syrup (Yield 1 cup):
2/3 cup organic cane sugar
2/3 cup water
9 grams of rosemary, muddled (about half of a standard package)
Combine the sugar and water in a small saucepan over medium high heat. Stir frequently until sugar has dissolved and bring to a boil. Add rosemary and steep for two minutes, discarding the rosemary when finished.
Pops (Yield 16 oz., or about 6 two and a half ounce pops):
1 1/3 cup grapefruit juice, freshly squeezed and strained
2/3 cup simple syrup (recipe above), or to taste
Whisk grapefruit juice and simple syrup together. Pour into molds, add sticks, and freeze until solid.