Looking for a way to spice up your summer cookouts? These sweet frozen cocktail pops from Sweet Paul Magazine are perfect for the hottest summer days.

Mojito Ice Pops from Sweet Paul Magazine

Mojito Ice Pops

Makes 8 Pops

  • 1 cup lime juice
  • 1 1/2 cups light rum
  • 3/4 cup simple syrup
  • 1 cup soda water
  • 3 tablespoons mint, finely chopped
  1. Mix all the ingredients in a bowl.
  2. Fill the bags, tie, and freeze for at least 8 hours.


Bloody Mary Ice Pops from Sweet Paul Magazine

Bloody Mary Ice Pops

Makes 8 Pops

  • 3 cups good quality tomato juice
  • juice of 2 limes
  • grated zest of 1 lime
  • 2 teaspoons grated horseradish
  • dash of Worcestershire
  • few drops of hot sauce
  • 1/2 cup vodka
  • 1 cup green vegetable juice (optional)
  • salt & pepper, to serve
  1. In a large bowl, mix tomato juice, lime juice, lime zest, horseradish, Worcestershire, hot sauce, and vodka. Mix well.
  2. Fill the bags 1⁄3 full with the mixture, place upright in a bowl, and freeze.
  3. Once frozen, fill with 2” of green juice. Freeze the pops again.
  4. Once frozen, fill up with the rest of the Bloody Mary mix, tie, and freeze at least 8 hours.
  5. Serve with a mix of flaky salt and coarse pepper.


Blood Orange Pimm's Cup Pops

Blood Orange Pimm’s Cup Pops

Makes 8 Pops

  • 2 cups Pimm’s
  • 1/2 cup simple syrup
  • juice of 2 lemons
  • juice of 2 blood oranges (or regular if you cannot find blood)
  • juice of 1 lime
  • 2 cups ginger ale
  • 1 lime, sliced
  • 4 strawberries, sliced
  • 1 cucumber, thinly sliced
  1. In a large bowl, mix Pimm’s, simple syrup, citrus juice, and ginger ale.
  2. Fill your bags with a few lime, strawberry, and cucumber slices.
  3. Fill with the liquid, tie, and freeze for at least 8 hours.

View all of the ice pops here – Sweet Paul Magazine


Looking for help with your own summer celebration? Contact us at Catering by Seasons for event planning and inspiration. As the leader in sophisticated, eco-elegant cuisine, we will help to create a one-of-a-kind event!

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