Summer isn’t summer without popsicles, and I thought it would be fun to riff off the classic mojito combination of mint, lime, and brown sugar. Coconut milk is rather more kid-friendly than rum, and it marries beautifully with the somewhat Asian flavors. The sparkle of mint and lime adds a welcome tart undertone to the sweetness of blueberries, but feel free to substitute any other summer berries, chopped first into blueberry-sized pieces.
Makes 10, 2 1/2-ounce popsicles | Active time: 15 minutes + chilling and freezing time
2 1/2 cups coconut milk
2 tablespoons granulated sugar
4 leafy sprigs of mint (about 40 leaves)
2 cups fresh or frozen blueberries
2 tablespoons brown sugar
Juice of 1 lime
Place the coconut milk, granulated sugar, and stripped mint leaves into a heavy saucepan and bring to a boil, whisking constantly. Immediately remove from the heat and set aside to cool.
Place the blueberries, brown sugar, and lime juice in another saucepan and cook over a medium heat for 3–5 minutes until the sugar has dissolved and the berries have released syrupy juices but are mostly intact. Immediately remove from the heat and set aside to cool.
When both coconut milk and blueberry compote have returned to room temperature, place them in the fridge until they’re thoroughly chilled.
Strain the coconut milk to remove the mint leaves. Using a spoon, fill your popsicle molds with the coconut milk about a third of the way and place them in the freezer for 15–20 minutes until they start to freeze (this will stop the blueberry compote from sinking to the bottom). Fill the next third with blueberry compote and top up with more coconut milk, leaving approximately 1/2 inch of room at the top for expansion. Using a popsicle stick or skewer, gently swirl the blueberry compote through each popsicle. Clean up any spills or drips on top of the molds to make removal as easy as possible.
Freeze the popsicles for approximately 45 minutes (set a timer for this so you don’t forget) and then insert the sticks — partially freezing first stops the sticks from sinking. Freeze for 4–5 hours until solid.
Running the molds first under hot water will help the popsicles slide out easily. Store them in a big plastic bag in the freezer.