Cocktail Popsicles 1

Mojito Popsicles


  • 2 1/2 cups water
  • 1 cup sugar
  • 20 mint leaves, plus more to garnish
  • 1/4 cup lime juice
  • 1/4 cup rum*
  1. 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.
  2. 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.