East meets west in these Polynesian Mai Tai Pops. Think hula dancers, orchard leis, flaming torches, and some campy tiki fun. If you are really ambitious and want to create pops you won’t find anywhere else, make your own tiki head silicone molds to shape these pops. I like to present these pops on a bed of flowers or individually on a small plate next to a single orchid.
- 2 tablespoons light rum
- 2 tablespoons dark rum
- 3 tablespoons orange curaÃ§ao
- 2 1/2 cups fresh orange juice
- 1 1/4 cups sour mix (lemon & lime juices with simple syrup)
- 1/4 cup orgeat syrup or almond syrup
- 2 limes, unpeeled, cut into thin rounds
- 1/4 cup sliced almonds
- 12 fresh mint leaves
- In a pitcher, combine the rums and curaÃ§ao, orange juice, sour mix, lime juice, and orgeat syrup.
- Reserve 1 lime slice for each pop. Peel the remaining slices. Distribute the almonds, peeled lime slices, and mint leaves evenly among the pop molds.
- Pour the juice mixture into the molds. Freeze for at least 12 hours.
- Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds.
- Stick a reserved lime slice onto each stick for garnish. Let these pops transport you to summer in the South Seas
|Amount Per Recipe||%DV|
|Recipe Size 797g|
|Calories from Fat 50||10%|
|Total Fat 6.01g||8%|
|Saturated Fat 0.49g||2%|
|Trans Fat 0.0g|
|Total Carbs 78.34g||21%|
|Dietary Fiber 5.5g||18%|