We’re calling it: the mojito is the cocktail of the summer.
There’s something about the combination of sharp lime and cool mint that screams long, lazy, sunny days like no other.
And it’s just as good in lollipop form. Plus, you can’t knock it over after trying to balance it on the lawn! Pull these out of the freezer at the end of a barbecue and we guarantee smiles all round.
(I’ve made an alcohol-free raspberry-and-lemonade version too – perfect for littles ones and designated drivers!)
MOJITO POPS
Ingredients
Makes 10-15 lollipops with some mixture left over for ‘quality-control purposes’
900ml soda water
2-3 tbsp sugar
100ml white rum
2-3 limes, juiced
1-2 limes, thinly sliced
Bunch of fresh mint
Method
1 Mix the juice of the limes with the sugar and a handful of torn mint leaves
2 Stir well until the sugar dissolves
3 Leave to sit for half an hour or so while the mint infuses
4 Add the soda water and stir
5 Taste to make sure the mojito is just how you like it
6 Remove the torn mint leaves
7 Add a few fresh mint leaves and some lime slices to your lollipop moulds
8 Pour in your mojito mix and freeze for four hours (you could kill the time by drinking your leftover mix)
9 Take out the freezer 20 minutes before you want to serve (or run your moulds under the tap) to remove
RASPBERRY LEMONADE POPS
Ingredients
900ml lemonade
1 lime, juiced
Bunch of fresh mint
Punnet of raspberries
Method
1 Mix the juice of the lime with the lemonade and a handful of torn mint leaves
2 Leave to sit for half an hour for the mint to infuse and some of the bubbles to pop
3 Remove the torn mint leaves
4 Add a few fresh mint leaves and some lime slices to your lollipop moulds
5 Pour the lemonade into your lollipop moulds and freeze for four hours
6 Take out the freezer 20 minutes before you want to serve (or run your moulds under the tap) to remove
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