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Boozy Mai Tai Pops

Recipe by: Matt Wencl

"Take yourself and a few friends on a trip to the sunny islands of your imagination with this refreshing juice and rum-filled adult pop."

Directions

Heat sugar and 1/2 cup water in a saucepan over low heat; cook and stir until sugar is dissolved, about 2 minutes. Remove from heat and stir in almond extract.
Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 1/2 cups water. Stir in dark rum, light rum, and almond simple syrup.
Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold. Pour in rum mixture and freeze for at least 12 hours.

Cook 5-star weekday dinners every time.

Cook's Notes:
You may use Torani ® Almond Orgeat Syrup in place of the almond simple syrup in this recipe, if desired.
Boozy pops take longer to freeze than regular pops.