Citrus Basil Mojito Popsicles

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This year was the first year that I managed a successful indoor herb garden. I don't know if I finally figured out the trick to any successful garden or if this combination just worked out nicely for me.

I purchased self-watering pots. The majority of the herbs came from the plants you can buy in the produce section of Wegman's. I put a 2 inch layer of Perlite on the bottom of each pot, then covered it with Miracle Grow Moisture Control potting soil. Each plant was planted as far down in the pot as possible and I added a thin layer of more Perlite on top of the soil to ensure that no fruit flies took up residence.

I started with my first plant of basil and rosemary back in early April. I am quite proud to say that it is still surviving quite well. I added parsley, chives, thyme and mint to the mix. The only success I did not have was with cilantro because it flowered before I could get to it and then never recovered. Still, I consider this a great success.

If you didn't know, mint grows out of control. It could easily be used as a ground cover should one want a mint scented garden. It's also crack to Gidget who will fall over and roll around on the floor if you're polite enough to break off a leaf for her. (Mint is like catnip to cats)

Anyway, since I purchased my first mint plant at my first garden attempt, three years ago I said I was going to make mojitos. And I tried once and they just turned out terribly. I still have no idea what I've done wrong and have yet to attempt it again.

I saw this recipe as a way to use up the basil and mint growing at a rate that I could not assume and as a nod to my mojito making plans that had failed.



Citrus Basil Mojito Popsicles
Source: Skinny Taste
Servings: 4
Printer Friendly

Ingredients:
    • 3/4 cup fresh squeezed orange juice
    • 2 tbsp. sugar or honey 
    • 1 tbsp. lemon juice
    • 1 tbsp. lime juice
    • 1/3 cup water
    • 4 fresh basil leaves
    • 4 fresh mint leaves
    • 1 tbsp. rum (optional)
Directions:
1. Combine ingredients in a blender until smooth.
2. Pour into popsicle molds and freeze for at least 6 hours or until solid.



The kick of rum in a popsicle is absolutely awesome. These taste just like summer to me and made just the tiniest of dents in my basil and mint forest.

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