This grim weather has me day dreaming of summer and our time living in the Caribbean sipping cocktails. Here’s a popsicle version of one of my favourites I created for Homestyle a wee while ago. Bring on summer! x
2 large mangoes, peeled and cubed
¼ pineapples, peeled and cubed
½ cup pink grapefruit juice
90ml each white rum
60ml gold rum
Fresh mint leaves
Place the mangoes, pineapples and grapefruit juice in a food processor or a blender and process until everything is pureed. Add white, gold and dark rum and process for another 20-30 seconds to blend well. Line popsicle moulds with a few mint sprigs and pour in the cocktail mix.
Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing overnight. To release popsicles run hot water on the outside of popsicle moulds.
Recipe: Gretchen Lowe, Food Stylist Auckland
Styling: Amber Armitage
Photography: Manja Wachsmuth
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