Makes nine 3-ounce ice pops.
The heady, sweet pineapple in these beautiful and refreshing pops is a perfect foil for the gentle brace of fresh mint.
TECHNIQUE: Ice pops
SPECIAL EQUIPMENT: Ice pop molds
CHILLING TIME: At least 4 hours
SHELF LIFE: 1 week
INGREDIENTS
- 1 large ripe pineapple (about 3½ pounds), peeled, cored, and cut into chunks
- ⅓ cup lightly packed coarsely chopped fresh mint leaves
- ½ cup 1:1 Simple Syrup, cooled
- Juice of 1 small lime, strained
- ⅛ teaspoon salt
INSTRUCTIONS
MAKE THE BASE
- In a food processor or blender, purée the pineapple and mint just until smooth. (Avoid processing any longer than necessary, as it will make the mixture too frothy.) Strain through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much juice as possible. Add half of the simple syrup, the lime juice, and salt and whisk to blend.
- Taste the base. It should taste just a bit too sweet (once frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
FREEZE THE ICE POPS
- Transfer the base to a liquid measuring cup and pour into ice pop molds. Insert the sticks and freeze until completely solid, about 4 hours. Unmold just before serving.
MAKE IT YOUR OWN
- Add 1 tablespoon light rum or tequila for an adults only spin on a tropical cocktail! Don’t be tempted to add more than 1 tablespoon, though, as it will prevent the pops from freezing properly.
