August 17, 2010
Rum and I haven’t always been friends.
After a collegiate night of bad choices featuring one too many glasses of Diet Coke & cheap rum, I swore off the stuff for years. But a few months ago at my favorite Houston bar, I took a tentative sip of a friend’s rum-based cocktail. And rum and I have been going steady ever since. Dark & stormys? Rum swizzles? Mojitos?
Popsicle recipes seem to be the trend of this summer, and I’m okay with that. I love this version, and this one too, both capturing the whimsy and nostalgia of eating off a dripping popsicle stick but using more sophisticated flavors. I wanted to do something based on a cocktail and turned to my newfound love of rum for inspiration.
These little guys were a big hit when I served them to friends this weekend: tangy, refreshing, and dead-easy to make. You’re going to want more than one, I promise.
I found these little plastic shot glasses in the dollar section of Target and used them to make 12 mini-pops, with kids’ craft sticks providing the assist. You can make bigger popsicles, of course, in which case I’m guessing this recipe will yield 6-8.
If you’ve never bought superfine sugar, you should be able to find it on the baking aisle of well-stocked grocery stores or at specialty baking stores or cooking-supply stores like Williams Sonoma.
1 packed cup mint leaves
1 cup water
1 cup fresh lime juice
1 cup superfine sugar
1/3 cup white rum (I used Flor de Caña)
Purée all ingredients in a blender until smooth. Skim off any foam, then pour the mixture into molds. Freeze for an hour, then insert the popsicle sticks (if the popsicles aren’t firm enough, wait a little bit longer). Freeze until the popsicles are firm, overnight or up to 24 hours, depending on the size of your molds.