date:Sep 24, 2012
2 cup sugar
1 1/2 tablespoons light rum
Instructions: Muddle the mint using a mortar and pestle.
Transfer the mint to a blender with the lime juice, water, and sugar; blend until the sugar dissolves. Add the rum and pulse the blender to combine. Pour the mixture through a strainer, then into molds. Freeze until set, for at least 4 hours.
Per bar: 78 calories, 0 g protein, 19 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber.
Bourbon Peach Pops
Makes 10 3-ounce pops
Pop Nati