Rum Punch Freeze Pops: The Perfect Boozy Frozen Treat

I recently returned from vacation in Jamaica. Readjusting to real life after eight days living on island time is not a fun transition.

Rum Punch Popsicles with Fresh Fruit |

While away, we started every day with an array of tropical fruits, and sipped daiquiris as we lay on the beach.

Take your taste buds on a trip to the tropics with these punch pop-tails. We're obsessed with boozy popsicles, and you really can't go wrong when you make them with dark Jamaican rum, fruit juice, honey, and lime. You're just a few hours away from enjoying this tropical treat for yourself. Read more now!

I arrived home to sweltering heat, with only the dream of a beach breeze and a bottle of Jamaican rum to cool me down. And so I immediately took up the task of making a batch of punch popsicles, since it is one of those famously cooling foods and treats for the season.

A proper rum punch follows this fun little poem: one of sour, two of sweet, three of strong, and four of weak.

To accomplish this, mix together one part lime juice, two parts sweet fruit juice, three parts booze, and four parts ice, throw in a dash of bitters, and you’ll never go wrong.

One Rum Punch Popsicle |

Well, almost never…

Unfortunately, for popsicles, this ratio is a bit too strong – the alcohol and sugar prevent freezing.

Not to worry! I adjusted the ratios just a bit, threw in some chunks of fresh fruit, and created the perfect boozy pop-tail, which I’ve shared with you here.

It’s so simple, you’d be silly not to give it a try.

If you want a taste of other tropical-inspired freeze pop recipes, try out this Mexican paleta creation made with coffee, chocolate, and bananas; or this ever-unique combination of tahini, figs, with sweet and smooth bananas too.

The Recipe

Rum Punch Popsicle Recipe |
Rum Punch Popsicles
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10 popsicles
10 popsicles
Rum Punch Popsicle Recipe |
Rum Punch Popsicles
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
10 popsicles
10 popsicles
  • 3 ounces lime juice
  • 2 ounces water
  • 8 ounces fruit nectar, like guava, passion fruit, or mango
  • 1 ounce honey
  • 5 ounces dark rum
  • 1 dash angostura bitters (optional)
  • 1 cup diced mango
  • 1 cup diced pineapple
Servings: popsicles
  1. Mix together the lime juice, water, fruit nectar, honey, rum, and bitters (if desired) in a pitcher.
  2. Distribute mango and pineapple pieces evenly between the popsicle molds.
  3. Fill the molds with the punch mixture and freeze.
  4. After 4-6 hours, your popsicles will be ready for you to enjoy!


Cooking by the Numbers…

Step One – Mix

Mix together all of the ingredients for your base: lime juice, water, fruit nectar, honey, rum, and a dash of bitters, if you want.

For the fruit nectar, you can use whatever flavor you desire! I differentiate fruit nectar from fruit juice here because it is thicker, and oftentimes much sweeter – and it is available in all sorts of tropical flavors.

Take a break from it all with these tropical rum punch popsicles:

If you go for just a straight juice instead, use 10 ounces of juice and omit the water.

My favorite is a combination of guava and passion fruit. Pineapple, strawberry, peach, or mango would work well, too.

The bitters add a nice bit of complexity to the flavor, but they are definitely not necessary if you don’t have any on hand. However, as many pro bartenders like to say bitters is like the salt and pepper of the cocktail – and something’s missing when you leave it out.

Step Two – Fruit

Dice your fruit into small pieces. A trick for easily peeling mangoes is to cut large pieces around the core, then run a glass between the flesh and the peel. It will slide right off!

To make short work of a fresh pineapple, consider investing in a pineapple corer/slicer. True, it is a kitchen gadget with use that’s limited to just one job, but it doesn’t take up much space and it’s definitely handy to have around.

Bring a taste of the tropics home with these rum punch popsicles. We share the recipe:

Distribute the fruit evenly between your popsicle molds. If you’re working with smaller molds, you may have some fruit juice mixture leftover (not the worst problem to have, if you ask me!).

While fresh fruit is always optimal, if pineapples or mangoes aren’t available in your area, you can use canned instead. You can also use the syrup or juice from the can as your fruit nectar.

Beat the heat with our rum punch popsicle recipe:

Step Three – Freeze

Fill the molds with your boozy base and freeze for at least 4-6 hours.

This is the hardest part of the process, unless you are somehow a master of patience. Resist the urge to open the freezer and check on them – you’ll only make it take longer!

If, like me, you are really terrible at being patient, you can fill just 9 molds and leave the last bit of punch for yourself, to sip while you wait.

Take a quick trip to Jamaica with these rum punch popsicles, made with dark rum, fresh tropical fruit, lime juice, and a dash of bitters. We've got the recipe:

Step Four – Enjoy!

The best way to enjoy these frozen pops is in front of a fan, with your eyes closed and a recording of the sound of waves crashing in the background. But sharing them around the dinner table, or on the back patio, or at a party will work just fine, too.

Are you drooling over these tasty treats yet? Go ahead, give them a go – make a batch today.

Three Rum Punch Popsicles |

For another boozy frozen dessert, check out our recipe for mango tequila sorbet.

What is your favorite flavor to use in a punch or pop-tail? Let us know in the comments!

Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.

About Kendall Vanderslice

Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.

9 thoughts on “Rum Punch Freeze Pops: The Perfect Boozy Frozen Treat”

  1. Well this is has probably been the worst summer that I can remember in some time, in terms of the heat and the humidity that have gotten, so this really looks like it would fit perfectly as a way to send summer off and welcome the fall and the cooler weather. I have always felt like a stiff drink after a say outside, but of course they are not the most refreshing things to neat the heat. But, this one really works in that sense, so I am going to have to give it a try. Thanks for sharing this.

    • My suggestion would be to either use the canned versions or to mix it up and try a different sort of fruit! The nice thing about using fruit juices/nectars is that even if you can’t get the fruit in season in your area, it should be available in juice form.

  2. This looks great! I used to have this type of home-made lolly when I was a kid – nostalgia + alcohol is a great combination!

  3. Oh, Jamaica! That sounds so relaxing (and delicious when it comes to food) for a summer vacation, I hope to be around there one day maybe ;).
    This is a really interesting recipe, I thought that it was all about a fruit popsicle, and I’m not really sure if I would like to eat a frozen popsicle with alcohol on it… kind of out of my comfort zone, I guess.
    But I don’t lose anything by trying this one, it sounds like the perfect dessert for a party with a lot of friends.
    Thanks for sharing! 🙂

    • You can definitely taste the alcohol more than you might expect, although it is a small amount compared to a cocktail! I’d say it’s well worth the try 😉

  4. Wow, I bet it was hard to come back to reality. I’m glad you had a nice trip though.

    Freeze pops for “big kids”? Oh yeah, you’re a woman after my own heart. Why didn’t I think of that? I am so making these (although I’ll have to settle for whatever rum I can get my hands on).

    I love the little poem too. That should make the method for fixing this concoction simple to remember. Sounds like a party waiting to happen.

    • I’ve been having rum punch pop parties at my house all week, so it has definitely eased the step back into reality! Glad you enjoyed!


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