Alcohol. It's been happening a lot around here.
Boston's urban spring has delivered a delightful array of sensationalized hue in shades of lilac and lavender, new art installations, illuminous sunlight and visits from friends. All this to say, it's been a bit boozy.
I love urbanized areas during springtime: The majestic allure of color, taste, and sound of downtown life seem to perfectly symbolize the new life that's emanated from the cold hard ground, blossoming into a new world. The crème de la crème.
But I understand that on some days you feel the need to escape away to peace and quiet. A tranquility away from the hustle and bustle of city life. That requires a drink. And as a general rule of thumb, one with alcohol.
Find a place among the woods or out on the water... You know, say a log cabin, a lighthouse, or a fishing boat. And bring something alcoholic. This. Bring this.
I know you're pumped when you get the chance to show off your alcohol tolerance skills. But since the temperature has ascended and farmers markets are making their debuts, I've been practicing my spotting. Spotting fresh things like mint between the blocks of aged cheese and overpriced sunflowers.
With all the change evolving outside, I was inspired to make a few changes myself: Booze, but edible booze. Hence: Popsicles, but with rum. We're getting wacky today.
This is what happened: I minced some fresh, gorgeously green mint and stirred it into a combination of light coconut milk and honey. But I didn't stop there. Sour faces, prepare! I added in a good dose of fresh lime juice. Pucker up, ladies.
Up last? Rum. But you can still drive home and be in bed by midnight. Rum, mint, coconut, honey and lime juice. Done. This one's bookmarked.
And just in time for Mother's Day. A thank you from all mothers worldwide.
HONEY COCONUT MOJITO POPSICLES
(yields 8 to 12 servings)
1/4 cup raw honey
1/2 cup fresh lime juice (5-8 whole limes, sliced)
1, 15-ounce can coconut milk
1/4 cup rum
1 to 2 tablespoons finely chopped mint
1/4 cup water (sparkling or tap)
Before preparation begins, slice whole limes in half and juice each one until you have at least a half of a cup of juice. Then, in a medium bowl, whisk honey and lime juice until together until combined.
Add in coconut milk, rum, and mint, stirring to combine. Lastly, pour in the water and stir until it's integrated with the rest of the liquid.
Divide the mixture between 8 to 12 popsicle molds and set the sticks in place. Transfer popsicles to the freezer and chill overnight, or until solid. Freezing time may take longer due to the alcohol.
When popsicles are frozen, remove molds from freezer and run the bottom of the popsicle molds under warm water to dispense. Serve immediately and enjoy!