With this energizing juice and rum-filled adult pop, you and a few companions can go to the sunny islands of your dreams.
| Prep Time: | 10 mins |
| Cook Time: | 2 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 12 mins |
| Servings: | 8 |
| Yield: | 8 pops |
Ingredients
- ¾ cup white sugar
- ½ cup water
- 2 teaspoons almond extract
- ½ cup pineapple orange juice concentrate, thawed
- ½ cup limeade concentrate, thawed
- 1 ½ cups water
- 3 tablespoons dark rum
- 3 tablespoons light rum
- 8 pineapple tidbits
- 4 maraschino cherries, halved
Instructions
- Heat sugar and 1/2 cup water in a saucepan over low heat; cook and stir until sugar is dissolved, about 2 minutes. Remove from heat and stir in almond extract.
- Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 1/2 cups water. Stir in dark rum, light rum, and almond simple syrup.
- Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold. Pour in rum mixture and freeze for at least 12 hours.
- You may use Torani (R) Almond Orgeat Syrup in place of the almond simple syrup in this recipe, if desired.
- Boozy pops take longer to freeze than regular pops.
Reviews
delicious but they would not freeze solid enough..freezer is at 22 degrees…but anyways..