Ingredients
1cupwater
1cupmint leaves,fresh, packed
⅓cupsugar
⅓cuprum,optional
1cuplime juice,fresh
6kiwi,peeled
Preparation
In a medium saucepan, bring the water and sugar to a boil over medium-high heat, stirring constantly.
Reduce the heat to medium-low, and add mint leaves. Let simmer for about 10 to 15 minutes, stirring occasionally.
Strain out the mint leaves, and pour the strained syrup into a blender. Add the rum, fresh lime juice, and about 4 whole kiwis, and pulse until blended. Optionally, you can strain the mixture again to remove the kiwi seeds.
Pour the mixture into small dixie cups, and freeze for an hour (or more) until the top of the popsicles are frozen. Then slice the remaining kiwis to make thin coins, and use a knife to make a small slit in the center of each kiwi.
Insert a popsicle stick into the slit, and then place the kiwis on top of each popsicle, pressing down just a little bit to be sure that it (just barely) sinks into the popsicle.
Freeze until completely frozen.
