Virgin Coconut Mojito Popsicles by Great Food 360
To celebrate the hot days of summer, we’ve invited our good friend Adriana Angelet of Great Food 360 to share her Virgin Mojito Popsicle Recipe. Thanks Adriana, these look amazing!!!
Hi there! My name is Adriana and I blog over at GreatFood360.com. I love cooking with local ingredients, incorporating them in Puerto Rican recipes and in other cuisines I enjoy. I’m happy to step in for Paulina and Gustavo while they enjoy a deserved break.
Puerto Rico currently has the perfect summer weather: nothing but blue skies and sunshine. You are in for a treat if you are visiting San Juan and plan to take a Spoon Food Tour. Our friends will not let you go thirsty on these beautiful yet hot days. Icy coconut water, local beer, and Puerto Rican rum are often featured in the Spoon tasting experience. Today I’m sharing a recipe for a refreshing virgin mojito popsicle to set you in vacation mode – or remind you of the great time you had while visiting Puerto Rico.
No popsicle molds? Not a problem! Pour the virgin coconut mojito mixture into a small disposable cup (about 7 ounces). You will end up with a fancy ‘limber’. ‘Limber’ is the name we give to juice/syrup mixtures frozen on small disposable cups. The frozen syrupy juice block is removed from the cup, flipped and placed back in the cup, and eaten like a piragua (snow cone).
Virgin Coconut Mojito Popsicles
¾ cups white sugar
¾ cups water
3 sprigs of spearmint
1 ½ cups unsweetened coconut water
3 large limes
Popsicle molds or disposable plastic/paper cups
- Prepare a mint simple syrup by combining the sugar, water and spearmint in a small saucepan. Cook the mixture over medium heat until it simmers and the sugar is fully dissolved in the liquid. Remove the saucepan from the heat and cool the mixture for at least thirty minutes.
- Cut the limes in half. Remove the peel and the pith (tough white part) and cut out the pulp into supremes – no need for these to be perfect. Transfer the cut lime segments in a large non reactive bowl and muddle them with a pestle or using the back of a spoon.
- Remove the spearmint sprigs from the syrup and finely chop the leaves. Mix together the spearmint and the lime pulp and juice.
Add the mint/lime juice the coconut water and ½ cup of the mint simple syrup to the lime/mint mixture. Stir to combine. Fill the popsicle molds or paper cups and freeze for at least 6 hours.