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Mojito ice lollies

Mojito ice pop

Mojito ice lollies

Name: Mojito ice lollies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 8 x 80ml lollies
Cuisine: Latin American
Ingredients: 100g caster sugar; small pack mint leaves picked and torn; 6-7 limes juiced and 2 zested (you need 150ml lime juice); 50ml white rum; 300ml soda water

Katy Gilhooly

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Makes 8 x 80ml lollies

Easy

Prep: 10 mins

Cook: 5 mins

plus infusing and freezing

A star rating of 5 out of 5.2 ratingsRate

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Wow your guests with these refreshing and zesty frozen cocktails, complete with a hint of mint and dash of rum...

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Ingredients

Nutrition

Units:

MetricUS

100g caster sugar
small pack mint

leaves picked and torn
6-7 limes

juiced and 2 zested (you need 150ml lime juice)
50ml white rum
300ml soda water

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Nutrition: per serving

kcal69
fat0g
saturates0g
carbs13g
sugars13g
fibre0g
protein3g
salt0g

Method

step 1

Pour 100ml water in a small saucepan and bring to the boil. Remove from the heat, tip in the sugar and stir until dissolved. Add the mint leaves, return to the heat and simmer for 5 mins then remove and leave to infuse for 30 mins. (This can be made the day before and left in the fridge overnight to infuse).
step 2

Pour through a sieve into a jug, squashing the mint leaves with the back of a spoon to squeeze out all the juices. Add the rum, 125ml lime juice, lime zest and stir. Add enough soda water to bring the total volume up to 600ml. Taste the mixture – it should be sharp and sweet. Add the remaining 25ml lime juice if needed.
step 3

Pour the mixture into lolly moulds and freeze for 1 hr until the mixture is solid enough to hold the lolly sticks upright. Push the sticks 3/4 of the way into the lollies and return to the freezer for 6-8 hrs to freeze completely. To unmould, dip the outside of the lolly mould into hot water for 10 secs then use the sticks to pull each lolly out. The lollies can be kept wrapped individually in baking parchment in airtight bags in the freezer for up to 1 week.

Recipe from Good Food magazine, August 2015

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A star rating of 5 out of 5.2 ratings

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