Pop Life



Produced by Brett LevineFood Styling by Lily PlauchéPhotography by Alison Miksch

Frozen treats can be the cool delights of the summer, and these three ice pops make the perfect adult treats to put a chill vibe on any party. Rather than fill a glass, make and freeze these in advance, then let your guests savor the familiar flavors of classic cocktails in frozen form.

Whether you want to get caught in the rain is up to you, but you’ll love the pineapple, coconut, rum, and lime flavors of the Piña Colada frozen pop. Each taste gets its own individual layer, making these pops look as incredible as they taste.

For delights packed with the beauty of berries and mint leaves, you’ll be reaching for a frozen Raspberry Mojito. This treat mixes mint syrup, white rum, and raspberries into the perfect sweet-yet-tart sensation.

Or, maybe you’d rather get a brain freeze with a classic English delight. That would be Pimm’s, of course, originally an infused gin-based drink known as the “Number 1 Cup.” The classic spirit retains that name to this day, and you’ll be reaching for it before you blend it with some lemonade and ginger beer. Pour this delight over an assortment of mint, strawberries, cucumber, and lemon slices, freeze, and feel as if you’re settling in for an afternoon set at Wimbledon or just getting ready to savor a wonderful weekend with friends. However your frozen flavors come out of their molds, you simply can’t better these recipes to put some frozen ice pops in your life.

Raspberry Mojito

Makes: 4 (4 oz) twin or 6 (3 oz) single popsicles

½ cup sugar

½ cup water

⅓ cup mint leaves

½ cup fresh lime juice

6 tablespoons white rum

⅔ cup (3 oz) raspberries

1 lime, thinly sliced

Mint leaves

Wooden popsicle sticks


  1. Combine sugar, water, and ⅓ cup mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Let cool.
  2. Strain mint syrup into a bowl. Stir in lime juice and rum. Divide raspberries, lime slices, and mint leaves evenly among popsicle molds. Pour rum mixture into each mold. Insert sticks. Freeze 8 hours.


Pimms Cup

Makes about 10 pops

½ cup Pimm’s No. 1

1 ½ cups lemonade

1 cup ginger beer

¼ cup mint leaves

½ cup sliced strawberries

½ cup sliced Persian cucumbers

1 lemon, thinly sliced

Wooden sticks

  1. Combine Pimm’s, lemonade, and ginger beer. Divide mint, strawberries, cucumbers, and lemon slices evenly among 10 (3 oz) pop-shaped molds. Pour liquid over, insert sticks, and freeze 8 hours.


Pina Colada

Makes about 8 pops

1 can (13.5 oz) coconut milk

¼ cup sugar, divided

½ cup coconut rum, divided

1 tablespoon fresh lime juice

2 cups pineapple juice

Wooden sticks

  1. Whisk together coconut milk, 2 tablespoons sugar, 4 tablespoons rum, and lime juice in a jar or glass measuring cup. Whisk together pineapple juice, 2 tablespoons sugar, and 4 tablespoons rum in a jar or glass measuring cup.
  2. Pour about 1 inch coconut mixture into 8 (6 oz) paper cones (place each cone in a cup so it stands upright) or 16 (3 oz) pop-shaped molds. Freeze 60 minutes. Pour 1 inch pineapple juice into each cup. Freeze 30 min. Insert wooden sticks. Repeat layers until all mixture is used. If time is an issue, all ingredients can be combined and poured into molds to freeze without the layered effect.

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