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Adapted from Krystina Castella's new book: Pops! Icy Treats for Everyone published by Quirk Books.

Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops (Note: Or be like me and make six popsicles and three nice sized mojitos to share while you're waiting for the pops to freeze).

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  • 1 1/2 cups fresh lime juice (Note: I used 8 limes)
  • 2 1/2 cups Club Soda
  • 1/3 cup fresh mint leaves
  • 1 lemon, peeled and cut into wedges
  • 3 limes, peeled and cut into wedges
  • 1 1/2 cups sugar
  • 4 tablespoons light rum


  • Pour the lime juice, club soda, and 1 cup water into a pitcher and let sit for 5 minutes.
  • Add the mint, lemon and lime wedges, sugar, and rum to the pitcher.
  • Mash all of the ingredients together with a muddler or a wooden spoon.
  • Pour into pop molds, being sure to distribute the fruits and mint evenly among the molds.
  • Insert the sticks.
  • Freeze for at least 12 hours.
  • Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.

Categories: Brunch  Dessert  Frozen 
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