Remember a few weeks ago when I posted this recipe for refreshingly delicious Blueberry Mojitos?
Well, they’ve been successfully transformed into even more refreshingly delicious, frosty cool Blueberry Mojito Paletas. There’s really not much to say about these ice pops that the photo doesn’t already scream in your face. Other than ‘I wish I could fill my freezer with them. And then live in it.’
Blueberry Mojito Paletas
(makes 10 ice pops)
4 3/4 cups fresh blueberries
2/3 cup mint simple syrup (recipe below)
3 tbsp fresh lime juice
1/3 cup white rum
Mint Simple Syrup:
2/3 cup granulated sugar
5 fresh mint leaves
To make the simple syrup, combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar completely dissolves and the mixture becomes transparent. Remove from the heat, add the mint leaves and allow to steep as the syrup cools. Transfer to a sealed container and refrigerate to store.
To make the paletas, rinse and clean the blueberries of any stems. Purée them in a blender or food processor until smooth. You should have just over 2 cups of purée. At this point, if you’re weird about texture, you can press the purée through a fine mesh sieve to strain out any remaining blueberry skins. (I didn’t bother straining. Texture is my friend.)
Combine the puréed blueberries, 2/3 cup of the mint simple syrup and lime juice in a glass measuring cup with a pouring spout. Give it a little taste test to make sure you don’t need additional simple syrup or lime juice. Don’t over sweeten though. Blueberries are one of the rare fruits that tend to sweeten as they freeze. If you’re good with the flavor of the mixture, stir in the rum.
Pour the mixture into your ice pop molds, leaving just a bit of room at the top for them to expand as they freeze. Insert sticks and freeze until solid (4 – 5 hours, or overnight.) Unmold and transfer to individual plastic bags for storage.
But that’s a whole other story, for a whole other day.
OMFG. SO GOOD.