Ingredients
Scale
1/2 cup fresh lime juice
1/3 cup brown sugar
1/3 cup water
2 1/2 cups coconut water (unsweetened)
1/2 cup fresh mint leaves, chopped
Instructions
- Wash the mint and finely chop.
- In a medium pot combine the brown sugar and water. Heat just until simmering, stirring to dissolve the sugar.
- Remove from heat and add the chopped mint. Allow to sit for 5 minutes until mint infuses.
- Add the lime juice and coconut water and stir well.
- Pour into popsicle molds, dividing the chopped mint evenly between them. The mint will float to the top (base once inverted), but can be strained out completely for a smoother eating experience.
- If you have a lid for your molds, place it on before sticking the sticks in until only 1” is protruding. If your molds don’t have a lid, cover with a couple layers of plastic wrap or aluminum foil to hold the sticks in place.
- Freeze for at least 6 hours.
- Remove from the molds by gently putting pressure on the base while lifting by the stick. If using a metal or plastic mold, dip the tips in hot water for 10 seconds before trying to remove.
- Store frozen in bags or wrapped in plastic for up to 1 month.
Notes
- Texture/taste: Refreshing and hydrating popsicles with the mint and lime flavors of a mojito (with none of the alcohol), they are perfect for summer. Coconut water and lime juice are naturally hydrating and refreshing, plus brown sugar evokes the rum of the classic cocktail. Easy to make and great to have in the freezer for hot days.
- Brown sugar: Dark brown sugar will evoke the flavor of aged rum in the popsicle without the presence of alcohol. For a mostly clear popsicle use granulated sugar.
- Coconut water: Unsweetened coconut water is good for hydration and is naturally sweet so you don’t need as much sugar to balance out the lime juice. While not a feature of classic mojitos it is an excellent replacement for soda water when in popsicle form and adds nuance to the popsicles.
- Prep Time: 15 minutes
- Chill Time: 6 hours
- Category: Sweet Treats