New This Month

Mojito Ice Pops

When sliced very thin, the pieces of lime in this pop are perfectly edible -- all the way down to the rind.

  • Prep:
  • Total Time:
  • Yield: Makes 10

Photography: Con Poulos


  • 1 1/4 cups sugar
  • 1 small bunch mint, plus 10 leaves
  • 1 cup fresh lime juice (from 7 to 8 limes), plus 10 very thin half-moon slices (from 1 lime)


  1. In a small saucepan, bring sugar and 2 cups water to a boil over high. Reduce heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat, stir in mint, and let syrup cool, 30 minutes.

  2. Pour syrup through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 3 1/4 cups syrup); discard solids. Stir lime juice into syrup. Fill ten 3-ounce ice-pop molds three-quarters full with syrup. Freeze until slushy, 45 minutes. With an ice-pop stick, submerge 1 lime slice and 1 mint leaf in each pop. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

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