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Lime mojito pops

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It's a hot day and your drink just isn't cold enough. Well, this lime mojito pops makes iceblocks of your favourite cocktail. Chin chin!

  • Makes10
Lime mojito pops

Ingredients

  • 1/4 cup (55g) caster sugar
  • 4 limes, coarsely chopped
  • 1 tbs caster sugar, extra
  • 14 mint sprigs
  • 2 tbs lime juice
  • 1/4 cup (60ml) white rum
  • 1 1/2 cups (375ml) lemonade
  • 1 lime, extra, thinly sliced

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Method

  1. Step 1

    Stir sugar and 1/2 cup (125ml) water in a small saucepan over low heat for 2 mins or until sugar dissolves. Increase heat to high. Cook, without stirring, for 3 mins or until syrup thickens slightly. Set aside to cool.

  2. Step 2

    Place the chopped lime, extra sugar and 4 of the mint sprigs in a bowl. Use the end of a rolling pin to lightly crush. Stir in the sugar syrup, lime juice, rum and lemonade. Strain through a fine sieve into a jug.

  3. Step 3

    Divide the extra lime slices and remaining mint sprigs among ten 2/3 cup (160ml) ice-block moulds. Top with the mixture. Insert ice-block sticks. Freeze for 6 hours or until firm.

Lime mojito pops

Lime mojito pops
  • Makes10
Ingredients
  • 1/4 cup (55g) caster sugar
  • 4 limes, coarsely chopped
  • 1 tbs caster sugar, extra
  • 14 mint sprigs
  • 2 tbs lime juice
  • 1/4 cup (60ml) white rum
  • 1 1/2 cups (375ml) lemonade
  • 1 lime, extra, thinly sliced
    Description

    It's a hot day and your drink just isn't cold enough. Well, this lime mojito pops makes iceblocks of your favourite cocktail. Chin chin!

    Method

    1. Step 1

      Stir sugar and 1/2 cup (125ml) water in a small saucepan over low heat for 2 mins or until sugar dissolves. Increase heat to high. Cook, without stirring, for 3 mins or until syrup thickens slightly. Set aside to cool.

    2. Step 2

      Place the chopped lime, extra sugar and 4 of the mint sprigs in a bowl. Use the end of a rolling pin to lightly crush. Stir in the sugar syrup, lime juice, rum and lemonade. Strain through a fine sieve into a jug.

    3. Step 3

      Divide the extra lime slices and remaining mint sprigs among ten 2/3 cup (160ml) ice-block moulds. Top with the mixture. Insert ice-block sticks. Freeze for 6 hours or until firm.