Hump Day Happy Hour: Strawberry Mojito Pops
Part 4 of my July cocktail series featuring thirst-quenching libations every Wednesday this month. Glug, glug, glug, glug…
Some summer days are so ridiculously HOT that even an ice cold cocktail won’t do. So why not have a frozen one instead?
It brings back this nostalgic feeling of our childhood days as the ice cream truck hypnotizes neighborhoods of children with it’s melodious sounds and promises of frozen treats. Imagine if an ice cream truck drove through your block today and sold spiked popsicles for grown-ups? In fact, let this go on record that you heard this first from Culinary Musings! So if you ever see one, let them know they owe Dhale B. a few shares of their company!
But alcohol doesn’t freeze, silly. Ah, mais oui (ah, but yes)! Just go easy on the rum, alchy.
|1/2||cup light rum|
|handful of mint leaves|
- In a large pitcher, muddle strawberries and mint leaves. Stir in the limeade and rum.
- Fill popsicle molds with your strawberry mojito and freeze overnight. In lieu of molds, I used Dixie paper cups capped with aluminum foil. I poked jumbo popsicle sticks through the foil and into the mixture.