Poptails = cocktail popsicles. So fun – so good. And the mojito popsicle is a party favorite!
This recipe is from a book I bought in Copenhagen – but it’s orginally English. Read the amazing story of Nadia and her nephew Cesar that takes place in both New York and London at the Ice Kitchen.
The book contained lots of great recipes for all kinds of popsicles and some deacent poptails too! The first poptails I tried to make in my own kitchen was the mojito popsicles. The mix was fresh and zingy! Promising!
My husband and I tried them a Friday night – and then we tried them again. And again!
The response on Instagram was also good – so we were now ready to try these bad boys on people outside the family.
We served these mojito poptails to our guests for Norway’s national Day – the 17th of May – and it was a great hit! Let me admit this at once: The mint in our garden has been frequently used for cocktails on sticks this Summer!
8-10 popsicle molds
500 ml water
155 g sugar
40 fresh mint leaves
200 ml freshly squeezed lime juice (5-6 limes)
4 big tbsp white rum (Leave the rum out if you want to make a virgin version – I promise the virgin mojito is also really good!)
10 thinly cut slices of lime to decorate your pops
Boil water and sugar in a small pan. Remove from the heat and add 20 of your mint leaves. Put a lid on and let the contents cool off. For the best result and the most intense flavor – refrigerate overnight. If you don’t have the time – they will still taste pretty good!
The day after – pour your sugar/mint syrup through a sieve. Make sure you squeeze all the liquid out of your leaves.
Finely chop 10 of the remaining mint leaves and add them to the syrup. Also add your limejuice and rum. Mix well.
Put a lime slice and one mint leave in each mold. Then pour the mojito-mix into the molds.
Freeze for at least 6-8 hours.
PS! Alcohol poptails freezes slowly – and melts faster than regular popsicles.