Strawberry Mojito Boozy Ice Pops with Champagne

Cool down during a heat wave with this recipe for ice pops that may get you a bit tipsy as well. It’s a wonderful combination of happy hour and dessert all in one. While popsicles are great, “boozy ice pops” dunked in champagne are even better.

The ice pops are made from fresh strawberries combined with mint, lime and rum then served with some bubbly – the perfect combination for a backyard party drink. The trick is to find a balance between water and alcohol so that the popsicles will still freeze.

Strawberry Mojito Boozy Ice Pops with Champagne

Key Ingredients in This Recipe

• Strawberry – Strawberries don’t ripen once they are picked off the vine so when buying strawberries, look for ones that are already completely bright red with no white around the top. You can also use frozen strawberries in this recipe.
• Rum – White rum is made by distilling sugarcane molasses and aging it typically in stainless steel or oak barrels giving it a light color.
• Champagne – Champagne must come from the Champagne region of France. You can use any sparkling wine in this recipe.

How to Make Strawberry Mojito Boozy Ice Pops

1. Make the simple syrup. In a small saucepan over medium heat combine sugar with 1¼ cup of water and stir until the sugar has dissolved. Remove from heat and let the mixture cool.
2. Blend mixture. In a blender pulse strawberries, mint and lime until puréed. Add rum and the sugar mixture into the blender and pulse until the mixture is puréed. Divide the mixture among the popsicle molds.
3. Freeze ice pops. Freeze for at least 4 hours.
4. Serve. Divide champagne among wine glasses. Serve with a popsicle in each glass. Serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Frosé
• Frozen Mango Margarita
• Orange Creamsicle Ice Pops

Strawberry Mojito Boozy Ice Pops with Champagne

Print Pin

Prep Time 4 hours hrs

Cook Time 10 minutes mins

Serves 10 popsicles

US Customary – Metric

Equipment:

• Popsicle mold
• Popsicle sticks

Ingredients:

• ½ cup granulated sugar
• 1 pound strawberries, hulled
• ¼ packed cup, mint leaves
• 1 teaspoon lime zest
• ½ cup white rum
• 1 (750 milliliter) bottle brut champagne

Instructions:

• In a small saucepan over medium heat combine sugar with 1¼ cup of water and stir until the sugar has dissolved. Remove from heat and let the mixture cool.
• In a blender pulse strawberries, mint and lime until puréed. Add rum and the sugar mixture into the blender and pulse until the mixture is puréed. Divide the mixture among the popsicle molds.
• Freeze for at least 4 hours.
• Divide champagne among wine glasses. Serve with a popsicle in each glass. Serve immediately.

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