Nothing beats the cool and refreshing taste of citrus drinks or ice-cold treats on a hot summer day. When the weather justifies the need for tank tops, shorts, and flip-flops, I start making my favorite ice pops. Inspired by Baskin-Robbins' Daquiri Ice sorbet, these pops are a fun alternative for adult summertime guests.
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Special Equipment: ice-pop molds, wooden pop sticks.
In a medium saucepan over medium-low heat, bring the sugar, lime juice, and 1 1/2 cups water to a simmering boil. Stir until the sugar dissolves. Remove the pan from the heat and stir in the rum and food coloring. Cool the mixture, then pour it into the ice-pop molds.
Cover the opening of each mold with a small piece of foil, and insert a pop stick halfway into the mold. Freeze overnight.
To release a pop from the mold, carefully hold the pop in one hand while running warm water over the mold without getting water into the opening. With the other hand, gently pull the stick away from the mold until the ice pop releases.