• Prep: 1 h 5 min
  • Cook: 10 min
  • Serves: 6

Take happy hour to a chiller place with these rum-laced popsicles! Pro tip - make a mocktail version with no rum (sub pineapple juice) and stick to one berry color for the mocktail, and one for the cocktail so no one gets confused!

More about Sari
  • ½ cup white rum (sub pineapple juice for NA version)
  • ½ cup blueberries, lightly smashed
  • ½ cup strawberries, lightly smashed
  • 1 ¼ cup sugar
  • 1 pack Bowery Basil
  • ½ cup lemon or lime juice (or a mixture)
  • 6 popsicle molds
  1. In a small pot, combine sugar and 1.5 cups water. Bring to a boil, then reduce to a simmer until the sugar dissolves. Add in the Bowery basil, and remove from the heat. Steep for at least 1 hour. Remove the basil and discard, then pour basil syrup into a large pitcher.
  2. Add rum and citrus juice into the pitcher, and stir to combine.
  3. Place 1-2 tablespoons of smashed berries (either a mixture or just one type) in the bottom of each popsicle mold. Pour in rum mixture overtop so they are slightly more than ¾ full.
  4. Freeze pops for an hour, then remove from the freezer and push in popsicle sticks halfway.
  5. Freeze for an additional 2-3 hours, or until frozen solid. Run molds under hot water to release pops.
Bowery Ingredients
Sari Kamp
Our chef

Made for Bowery by Sari Kamp.

Sari Kamp is a Marketing Coordinator at Bowery, working on brand partnerships, activations, and retail media - among many other things. Sari uses her past experience in recipe development and food media to create new recipes showcasing the best Bowery has to offer!

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