Mai Tai Slushy Pops
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Mai Tai Slushy Pops
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This recipe makes six 100mL ice pops, but feel free to double or triple as needed for larger batches.
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Ingredients
- ⅔ ⅔ cup pineapple juice
- ⅔ ⅔ cup fresh squeezed lime juice from 6-7 limes
- ½ ½ cup orange juice
- ½ ½ cup aged or golden rum or a blend of two rums
- ¼ ¼ cup orgeat*
- dash or two orange bitters
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Instructions
- Combine all ingredients in a large glass measuring cup or bowl with a spout.
- Using a funnel, pour mixture into ice pop bags, filling them to printed fill line or within 3/4-inches of the top zip to allow room for expansion. Be sure to stir the mixture well before filling each bag to ensure even distribution.
- Seal and place filled bags in a wide-mouth jar or glass so they can freeze standing up if possible. While you can lay them down to freeze you will end up with an air bubble on the side.
- To prevent further separation, after 30 to 45 minutes of freezing gently jostle the bags, inverting them once or twice to ensure everything is mixed.
- Freeze overnight until very firm (the pops will still have a slightly slushy consistency because of the alcohol, and won't be quite solid even after an overnight freeze.
Notes
- Orgeat is an almond-based syrup flavored with orange blossom or rose water. It has a really lovely, unique flavor and worth tracking down. If you can't find it, an almond syrup like those used in flavored coffees would work, with a teaspoon of orange blossom water if you have it. Alternatively, you can use 1/4 cup sugar syrup mixed with 1/4 teaspoon almond extract and 1 teaspoon orange blossom water.
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