Best 6 Mint Caipirinha Ice Pops Recipes

MINT LIME FROZEN POPS

Steps:

• Stir together the Simple Syrup, lime juice and 4 ounces water in a large measuring cup. Add a couple of mint leaves to each of 4 frozen pop mold cavities. Divide the mixture evenly among each frozen pop cavity, then add the sticks and freeze until solid, about 5 hours.
• Unmold the pops and place each in a glass. Top with the seltzer and serve immediately.
• Add the sugar, mint leaves and 1 cup water to a small saucepot. Bring to a boil, then turn off the heat. Cover and let cool to room temperature. Strain the mint leaves from the syrup and refrigerate until ready to use.

MINT CAIPIRINHA ICE POPS

Steps:

• Purée all ingredients in a blender until smooth. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

MANGO-TAJIN® ICE POPS

Steps:

• Cut lime into 6 slices. Cut each slice in half and place 2 slices in the bottom of each ice pop mold.
• Set aside 1/3 cup of the diced mango. Place remaining mango in a blender. Add water, chile-lime seasoning, and sugar; blend until smooth. Stir in reserved mango.
• Divide mixture between the molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

MINT ICE CREAM POPS WITH CHOCOLATE SHELL

Steps:

• Spray the inside of fifteen 3-ounce paper cups with nonstick cooking spray.
• Combine the condensed milk and peppermint extract in a blender. Roughly tear the mint, including the stems, and add it to the blender. Blend until the mint is completely chopped and the milk has turned a light green, scraping down the sides of the blender as needed. Transfer to a medium bowl.
• Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, 2 to 3 minutes. Fold about 1 cup of the cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened condensed milk mixture into the remaining whipped cream until blended.
• Spoon about 1/3 cup mixture into each of the prepared cups, then stick 1 ice pop stick into each cup. Freeze until solid, at least 5 hours and up to overnight.
• Once the pops are frozen, combine the chocolate and coconut oil in a small saucepan and cook over medium heat, stirring frequently, until melted, about 4 minutes. Transfer to a tall glass or cup--one that is deep enough to accommodate the pops, but preferably skinny so that the chocolate fills the glass--and let cool until room temperature but still liquid, about 5 minutes.
• Line a baking sheet with parchment. Add the chocolate sprinkles to a bowl. Remove the pops from the paper cups. Working with one pop at a time, dip each pop into the chocolate, making sure to coat all sides. Hold the pop over the glass to allow any excess chocolate to drip off. Gently press the top of the pop into the sprinkles, then place on the prepared baking sheet, sprinkle-side down, and allow the chocolate to harden, placing the pop back in the freezer if needed. Repeat with the remaining pops, chocolate and sprinkles.

CITRUS ICE POPS

Steps:

• Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.
• Mix the vanilla yogurt with the strawberries, and chill.
• Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.

MOJITO ICE POPS

Steps:

• 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.
• 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).