These will be a hit with the adults at your next summertime BBQ. Who doesn't love food on a stick?
Ingredients
- 0.75 cups strawberry nectar , such as Jumex®
- 2 bananas , chopped
- 1 fluid ounce rum
- 2 large strawberries , cut into 12 slices
Instructions
-
1
Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
-
2
Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Quick and Easy Ham with Sweet Potatoes
I love to eat ham and sweet potatoes all year round. I came up with this easy ham and sweet potato casserole that also makes cleaning up a breeze. Serve with a vegetable or side salad and rolls, and you will have a complete, satisfying meal.
Czechoslovakian Cookies
Spicy bar cookies with a nice crunch of pecans plus the sweetness of a jam filling.
Rosemary and Garlic Smoked Pork Roast
This recipe calls for covering the rosemary and garlic smoked pork roast with aluminum foil after removing it from the grill. It keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.