Strawberry Mojito Ice Pops

By Stef -

These were a bit tart, but good. I skipped the agave since I wasn't in the mood to spend almost $20 on a small bottle and just added sugar instead. They get a 7 and I got the recipe from cookingchanneltv.com. I also cut this recipe down to 1/3 since I only have 6 popsicle molds.

NGREDIENTS

  • 7 cups strawberries, hulled
  • 1 1/4 cups chopped fresh mint leaves
  • 5 tablespoons  agave nectar I used 6 TBS sugar instead 



  • 1 cup fresh  lime juice
  • 1/4 cup rum, optional
  • 2 cups seltzer water






DIRECTIONS

Special equipment: ice pop molds 

Cut 6 cups strawberries in half, then slice the remaining 1 cup strawberries. Divide the sliced strawberries among 18 (3-ounce) pop molds. Set the halved strawberries aside. 

In a blender, combine the remaining strawberries and mint leaves, agave, lime juice, and rum, if using. With the motor running, gradually add the seltzer water and blend until the mixture becomes smooth enough to pour. 

Divide the mixture among the prepared molds and top with the remaining 1/4 cup mint. Add the ice pop sticks to the molds. Freeze 4 to 6 hours or until solid. 

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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