Cantaloupe Rum Pops

It’s summer. It’s hot. People want popsicles. People want alcohol. Give the people what they want with these boozy pops. I’m sharing three boozy pops this week- beginning with these cantaloupe rum pops!

Cantaloupe Rum Pops | the little epicurean

After purchasing more cantaloupe than I could possibly snack on, I figured I’d make 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.

Ice Pop Bags | the little epicurean

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 little ice bags.

My mom bought a couple hundred of these little ice bags from the Philippines during her last trip. They were super cheap! 100 mini ice bag sleeves for 11 cents! Crazy, right?

Cantaloupe Rum Pops | the little epicurean

 

Unfortunately, that’s not the case in California. They may be a little difficult to find in stores and they’re pretty expensive online. They are a variety of choices on Amazon. Some require you to tie the end of the bag like this, while others have a zip-top.

Interested in other boozy pop flavors?

Cantaloupe Rum Pops


Author Maryanne Cabrera

Ingredients

  • 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)

Instructions

  1. 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.

  2. Pour into plastic ice pops bags. Seal bag and freeze for at least 6 hours until solid.*

Recipe Notes

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!

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Comments

Allie | Baking A Moment

This idea is so genius! I have a pack of those Wilton pretzel rod bags in my kitchen drawer- I may have to whip up a batch!

Mary Ann | the beach house kitchen

Maryanne these boozy pops look awesome! Perfect adult summer treat! No one can pass up a boozy pop!!

Lokness @ The Missing Lokness

These are so fun and cool! It definitely brings back childhood memory. And it is even better that these are made with booze! By the way, I think they sell similar bags on amazon (search ice candy bag).

Sarah @ Savoring Spoon

These look perfect for summer! I’m thinking poolside, these in an ice cooler, = PERFECTION. :)

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