• 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
Ingredients
  • 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
Preparation
  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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