Ooooweeee. It’s been HOT around here lately. Boozy pops have been on my cocktail to-do list for a while and this weather seemed like the perfect opportunity. I had a hard time deciding what kind of pop to make though — it might be hot, but this time of year also means so, so much fresh fruit. Part of the problem was that I came across a whole rainbow full of yummy ice pops from 84th and 3rd, all of which seemed relatively simple and didn’t require adding sugar (so paleo/primal peeps who drink some alcohol, these are perfect for you). But I spotted one that called for dark rum and I had a teensy bit of Myer’s Jamaican Dark Rum to use up and a whole lot of Jamaican vacation withdrawal. So I went with that. The original recipe didn’t call for basil, but I was a little worried it would be too sweet with all that coconut milk (even without adding sugar, I find coconut milk a tad sweet sometimes). And I think the addition was a good call — the basil gave it the perfect balance.
Blueberry Coconut Basil Boozy Pops (slightly adapted from 84th & 3rd)
Makes 4 ice pops
– 1 cup fresh blueberries
– 1/4 cup orange juice
– 3/4 cup coconut milk
– 6 large basil leaves, chiffonade
– 2 tbsp dark rum
Simmer berries and juice for 5 minutes. Blend berry mix, 1/2 basil chiffonade, and coconut milk in blender until smooth. Stir in dark rum and remaining chiffonade. Pour into ice pop molds (I used these) and freeze overnight.
* if you are making some non-boozy pops as well, follow same directions omitting rum.