Fresh cantaloupe is great. Boozy cantaloupe rum pops are better. These frozen treats are perfect for hot summer days!
It’s summer. It’s hot. People want popsicles. People want alcohol. Give the people what they want with these boozy pops.
After purchasing more cantaloupe than I could possibly snack on, I make a large batch of my usual cantaloupe agua fresca.
As I was chopping up the fruit, the dogs were going crazy barking at the door because a package was just delivered.
One dog barking is fine. Two dogs barking can get really, really annoying. At that moment, I needed a drink.
I looked over at the bottle of rum on our bar cart and then these cantaloupe rum pops were created.
Special Ice Candy Bags:
I have been wanting to make boozy pops for the longest time. Using a regular popsicle mold can be tricky depending on the amount and strength of alcohol in the mixture.
Super boozy pops won’t freeze as solid and may be very difficult to remove from the mold. Best solution: these plastic ice pop bags photographed above.
I purchased those from a recent trip to the Philippines. Luckily, there are many similar alternative on Amazon. These disposable ice popsicle mold bags are great.
Interested in other boozy pop flavors?
Cantaloupe Rum Pops
- 4 1/2 cups sliced cantaloupe
- 5 Tablespoons freshly squeezed lime juice
- finely grated zest of 1 lime
- 1/4 cup + 1 Tablespoon granulated sugar
- 3/4 cup light rum (silver rum)
Place sliced cantaloupe and lime juice in a blender. Pulse until smooth. Transfer to a large bowl and add lime zest, sugar, and light rum. Stir to combine. Let sit until sugar dissolves.
Pour into plastic ice pops bags. Seal bag and freeze for at least 6 hours until solid.*
It is best to freeze these in ice pop bags rather than popsicles molds because alcohol does not completely freeze. The amount of alcohol in these ice pops results in a slightly slushy pop.
All images and text © The Little Epicurean
Note: These were inspired by the boozy pops featured in Sweet Paul magazine last summer!