Take happy hour to a chiller place with these rum-laced popsicles! Pro tip - make a mocktail version with no rum (sub pineapple juice) and stick to one berry color for the mocktail, and one for the cocktail so no one gets confused!
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Ingredients
- ½ cup white rum (sub pineapple juice for NA version)
- ½ cup blueberries, lightly smashed
- ½ cup strawberries, lightly smashed
- 1 ¼ cup sugar
- 1 pack Bowery Basil
- ½ cup lemon or lime juice (or a mixture)
- 6 popsicle molds
Preparation
- In a small pot, combine sugar and 1.5 cups water. Bring to a boil, then reduce to a simmer until the sugar dissolves. Add in the Bowery basil, and remove from the heat. Steep for at least 1 hour. Remove the basil and discard, then pour basil syrup into a large pitcher.
- Add rum and citrus juice into the pitcher, and stir to combine.
- Place 1-2 tablespoons of smashed berries (either a mixture or just one type) in the bottom of each popsicle mold. Pour in rum mixture overtop so they are slightly more than ¾ full.
- Freeze pops for an hour, then remove from the freezer and push in popsicle sticks halfway.
- Freeze for an additional 2-3 hours, or until frozen solid. Run molds under hot water to release pops.
Bowery Ingredients
