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Pineapple Mojito Popsicles are my go to summer refresher when I want something cool, fruity, and with a grown up twist. Inspired by the classic mojito cocktail but bursting with pineapple and mint, these popsicles are incredibly easy to whip up using simple ingredients. I love handing them out at backyard gatherings and seeing everyone light up with that first frosty bite of boozy pineapple.
I first made these for a pool party when the heat was brutal and they disappeared faster than any other dessert. The crushed pineapple topping soaks up the rum and gives every bite an extra pop.
Ingredients
- Granulated sugar and water: create a basic simple syrup to sweeten and balance tart flavors look for fine sugar so it dissolves fully
- Fresh mint leaves: add vibrant, cool flavor fresh mint makes all the difference
- Pineapple juice: brings fruitiness and tropical sweetness choose juice with no added sugar for best taste
- Rum: provides that classic mojito kick and extra depth pineapple or coconut rum adds an extra punch
- Fresh limes and lime zest: bring a citrusy tang and color always use fresh limes not bottled juice
- Pineapple: cut into slices for the molds and crushed for topping fresh ripe pineapple gives juicier flavor but canned works too if drained well
Step-by-Step Instructions
- Make the Simple Syrup:
- Heat water in a microwave safe dish until steaming. Add sugar and stir until completely dissolved. Cool and set aside. This ensures sweetness mixes evenly throughout the popsicles.
- Muddle the Mint:
- Place mint leaves in a bowl and gently mash with the back of a spoon or muddler until their oils release. Muddling activates the essential oils and infuses every bite with fresh herbal notes.
- Mix Main Ingredients:
- Pour simple syrup pineapple juice rum freshly squeezed lime juice and half of the lime zest over muddled mint. Stir together thoroughly to blend all flavors.
- Assemble Popsicles:
- Place half a slice of pineapple into each mold cavity. Stir mint mixture again pour evenly among molds. The pineapple slice anchors each popsicle with extra fruitiness.
- First Freeze:
- Put molds into the freezer keeping them level. Let set for about ninety minutes so the base is partially frozen but not solid.
- Prep Pineapple Topping:
- Mix together drained crushed pineapple rum leftover simple syrup lime juice and zest in a small bowl. Chill in the refrigerator so it stays bright and juicy until ready to use.
- Add Topping and Finish Freezing:
- After ninety minutes top each mold with some of the rum soaked pineapple mixture. Insert popsicle sticks. Return molds to the freezer and freeze for at least six hours or overnight so they set completely.
- Serve:
- To remove run molds under warm water for a few seconds and gently pull popsicles out. Serve on a tray over ice with extra mint and lime for garnish.
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My favorite thing about this treat is the way the mint and pineapple fuse in the popsicle as it freezes and the boozy topping is always a party hit. Once my sister and I ended up laughing over the last popsicle because neither of us wanted to give up that sweet pineapple loaded with rum.
Storage Tips
After unmolding place individual popsicles in small freezer bags or wrap them in wax paper to keep them from sticking together. Stored properly in the coldest part of your freezer these popsicles can stay fresh for up to a year but trust me mine never last that long.
Ingredient Substitutions
For an alcohol free version swap the rum for more pineapple juice and use only plain crushed pineapple for the topping. If fresh mint is not available you can use mint extract sparingly but nothing beats the real thing. Coconut rum or light white rum offer slightly different flavors so use whichever you love.
Serving Suggestions
Pineapple Mojito Popsicles are always the star at barbecues and pool parties. Serve them piled high on a platter with lots of ice and garnished with fresh mint. For a grown up treat on date night serve in a stemmed glass with a splash of sparkling water poured over for a fizzy dessert.
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Pineapple Mojito History
The mojito originated in Cuba as a light rum cocktail with mint and lime perfect for cooling off in the tropical heat. Adding pineapple juice and serving as a frozen popsicle is a playful twist that celebrates the spirit of summer and makes the refreshment even more portable and fun.
Frequently Asked Questions
- → How do I muddle mint for these popsicles?
Gently mash the mint leaves with a spoon or muddler to release their oils and aromatic flavors before mixing them in.
- → Can I make these popsicles without alcohol?
Yes, simply substitute extra pineapple juice for rum to create a non-alcoholic version suitable for everyone.
- → What kind of rum works best?
Pineapple, coconut, or light rum all complement the tropical flavors, allowing you to customize to your taste preferences.
- → How do I store leftover popsicles?
Remove popsicles from molds and place them individually in freezer bags to prevent sticking. Store for 8-12 months.
- → How many popsicles will this make?
Following the measurements, you should get about 8 popsicles, perfect for sharing at any summer event.
- → Do I need fresh or canned pineapple?
You can use either fresh or canned pineapple, just be sure to drain any juice before mixing with the topping ingredients.