Get your booze on with these thirst-quenching Blueberry Mojito Popsicles!
I am currently on the floor of our apartment in a tank top and jean shorts. There are boxes all around me, lamps on the ground, an empty bottle of windex to my right, and Crosby, Stills, Nash, & Young playing on the speakers. I’m two beers deep and waiting on thai food.
Tomorrow morning, I’m moving to Boston. Behind the stress, frustration, exhaustion, and sweatiness, I’m so excited. Alex is coming with me for the summer, but will go back to Ann Arbor in August. Me, I’m going for good. See you later, Michigan. It’s been real.
There is still so much to do before we leave. So much to be packed into the stuffed car downstairs. So much to be cleaned, labeled, and put away for another day. But I feel a sense of calmness amidst all the chaos. Because I’m going home.
For the past two years I’ve been ready to leave Michigan, but the universe has kept me here for one reason or another. I’ve finally taken the universe by the horns and told it that it’s time for me to move on. To experience new things and to be with my family and to live in a place where I feel content. I’m ready.
I’ll decompress more next week after all the unpacking and the hello’s to friends I haven’t seen in years. But until then, I have a few more things to Space Bag, two more loads of laundry to wash and dry, and about fifty blog props to stuff into the car. Wish me luck!
In a small saucepan, combine sugar, water, and 25 mint leaves. Heat over medium heat until the sugar is completely dissolved, then remove from heat and allow to cool to room temperature.
Once cooled, strain out mint and pour syrup into a large bowl. Squeeze into the bowl lime juice and rum and mix until combined.
Pour into 10 popsicle molds, filling a little more than 3/4 of the way up. Toss one fresh mint leaf and about 12 blueberries into each mold. Fit with popsicle stick and freeze for at least 4 hours, preferably overnight.
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