Ingredients
- 1 cup water
- 1/3 cup pumpkin syrup
- 2 tablespoon fresh lime juice
- 2 tablespoon white rum
- 1/2 cup mint leaves
- 1 cup water
- 1/3 cup pumpkin syrup
- 2 tablespoon fresh lime juice
- 2 tablespoon white rum
- 1/2 cup mint leaves
- 1 cup sugar
- 1 cup water
- 1/2 cup pumpkin puree (canned)
Preparation
Baking Directions:
Prepare pumpkin syrup first: Stir together sugar, water, and pumpkin puree in a medium saucepan, and cook over high heat until puree has dissolved and mixture just boils; about 3 to 5 minutes.
Cool completely and refrigerate until ready to serve.
Pumpkin syrup can be made the day before it will be used.
Mix together water, pumpkin syrup, lime juice, and rum.
Fill 6 (2 oz.)
plastic molds 3/4 full with mixture and freeze until slushy; reserve remaining mixture.
Insert pop sticks when mixture is a firm slush and freeze completely.
To get a "window pane" look with mint leaves, unmold pops and place in freezer to keep firm.
Re-fill each mold with 1 tablespoon of reserved mixture.
Coat mint leaves in sugar glue (recipe below) and adhere to pops.
Submerge pops back in molds so mixture in bottom comes up around mint leaves and is level with top surface; freeze completely.
Remove pops from molds and serve on ice in a large bowl.
