Frozen Raspberry Pop Swizzle Sticks and Mojito Shaved Ice Recipes

Kathie Lee & Hoda: Jeanne Benedict Interview

Kathie Lee Gifford and Hoda Kotb welcomed Jeanne Benedict, founder of Food and Lifestyle blog JeanneBenedict.com, to the studio to discuss recipes for cocktail pops for grown-ups. She shared some cool treats to share at the adult table, like Frozen Raspberry Pop Swizzle Sticks in Champagne and Mojito Shaved Ice. Check out Jeanne’s other recipes: Long Island Ice Tea Pops and Frozen Strawberry Shortcake Push Pops & Vodka Pop Rainbow Shots.

Jeanne Benedict: Frozen Raspberry Pop Swizzle Sticks in Champagne Recipe

Ingredients 

• Champagne
• 1/2 cup fresh or frozen raspberries
• 1 tablespoon Chambord liqueur
• 1/2 teaspoon sugar
• Plastic swizzle sticks
• Shot glass molds

Directions

1. Puree raspberries, Chambord liqueur, and sugar in a blender until smooth
2. Pour mixture into a tapered pop mold or the insert cavity of a shot glass mold
3. Insert a plastic swizzle stick into the puree in mold and freeze until solid
4. When ready to serve, unmold raspberry pop swizzle stick, and place into a Champagne flute
5. Pour Champagne into the flute over raspberry pop and serve

Jeanne Benedict: Mojito Shaved Ice Recipe

Ingredients

• 2 cups water
• 2 cups granulated sugar
• 1 cup mint leaves plus mint leaves for garnish
• Juice of 2 limes
• 1/2 cup rum
• Shaved Ice

Directions

1. To make the Mojito Syrup: Add water, sugar, and one cup mint leaves into a saucepan and heat over medium until sugar dissolves, about 5 – 10 minutes. Cool completely and remove mint leaves. Stir in lime juice and rum. Transfer into 12oz. glass soda bottle that can be fitted with a pour spout. Refrigerate up to two days until ready to serve
2. When ready to serve, dispense shaved ice via shaved ice machine into a bowl
3. Place ice shavings into a wine glass or serving vessel
4. Pour Mojito syrup ice in glass
5. Garnish with mint leaves and serve ice cold