Sorry kids, these popsicles are for adults only. The aunt and nephew duo behind Ice Kitchen are back with their second book, Poptails, the one stop shop for all your frozen boozy cravings. Expect everything from creative combinations you wished you thought of first and twists on classics, like these dark and stormy mojito popsicles.
Here, our made-up Mojito is a Jamaican twist on the “Dark & Stormy” cocktail. The spicy mix of hibiscus, ginger, lime and rum creates a poptail that conjures up tropical heat; in Jamaica, they often pair red hibiscus with ginger. These poptails are intense, so make them in small moulds. Dipping them in rum is optional.
- 1 1/2 ounces dried hibiscus
- 4 cups water
- 3/4 cup granulated sugar
- 2 heaped tablespoons freshly grated ginger
- 1/4 cup rum, plus extra, optional, for dipping
- 2 tablespoons freshly squeezed lime juice
- Sliver of lime for each
For the popsicles
Put the hibiscus, water and sugar in a saucepan, bring to the boil and simmer for 5 minutes. Remove from the heat, add the ginger and allow the mixture to steep until cool.
Place a fine-mesh sieve over a bowl and pour the mixture through, squeezing the hibiscus with your hands to extract all the juice. Stir in the rum and lime juice.
Fill the molds, leaving a little space at the top. If you like, put a sliver of lime into the top of each.
Freeze until slushy, 60–90 minutes, then insert the sticks and freeze until solid, at least 5 hours or overnight.