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Mojito Popsicles and 'Poptails'http://www.thetiffinbox.ca/2012/09/mojito-popsicles-and-poptails.html
Adapted from 'Poptails' by Erin Nichols with permission.
Makes about 10 standard sized popsicles.
Mint-infused sugar syrup:
Large handful fresh mojito or normal mint leaves (about 20 - 25 leaves)
1 cup water
¾ cup sugar
2 cups prepared white rum (see notes)
1½ cups flattened club soda (see notes)
½ cup fresh lime juice
To make the mint-infused sugar syrup, rinse the mint leaves, then add to a saucepan with the water and sugar. Bring to a boil, slowly, to dissolve the sugar, then raise the heat and boil for 1 minute. Lower the heat to a simmer and simmer for about 3 - 4 minutes. Take off the heat and leave to infuse for about half hour. Strain the mixture through a sieve and discard the mint leaves. Cool the syrup.
Combine the prepared rum, flattened soda, infused syrup and lime juice.
Gently pour the mojito into your popsicle moulds, being careful not to overfill and leave some space at the top for the popsicles to expand. Top with your popsicle sticks and freeze for at least 24 hours.
Run warm water over the moulds to release the popsicles and enjoy!
- To prepare rum to use in this poptail, Erin recommends using 2¼ cups of white rum. I used Bacardi. Place the rum in a deep saucepan. When it starts bubbling, time it for 2 minutes, letting it boil. Take off the the heat immediately and pour carefully into a heatproof container. Let cool before using.
- To flatten club soda, open the bottle, and carefully pour out the amount you need. Place in a wide container in the fridge overnight.
Yes, yes... go under the cut but...
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