Lifestyle Food Adrienne Cheatham's Frozen Mojito Fruit Pops Make these spiked treats family-friendly by omitting the rum, suggests the Top Chef star and host of Harlem's Sunday Best pop-up series. By People Staff Published on June 5, 2018 11:47 AM Share Tweet Pin Email Photo: Victor Protasio Make these spiked treats family-friendly by omitting the rum, suggests the Top Chef star and host of Harlem’s Sunday Best pop-up series. Adrienne Cheatham’s Frozen Mojito Fruit Pops 1 cup fresh blueberries1 cup sliced fresh strawberries2 Tbsp. thinly sliced fresh mint1½ oz. light rum, divided1 pt. lemon sorbet, softened, divided1 cup strawberry sorbet, softened10 wooden pop sticks 1. Place blueberries in 1 medium bowl and strawberries in a second medium bowl. Add 1 tablespoon mint and 1 tablespoon rum to each bowl, and toss. Let berry mixtures stand 5 minutes. 2. Stir 1 cup lemon sorbet into blueberry mixture, crushing berries slightly. Stir strawberry sorbet into strawberry mixture. Stir together remaining 1 tablespoon rum and 1 cup lemon sorbet in a third medium bowl. 3. Divide strawberry mixture among 10 (2½-ounce) ice-pop molds, filling one-third full. Top evenly with lemon-sorbet-rum mixture. Finally, top evenly with blue-berry mixture. Insert wooden pop sticks, and freeze until set, about 4 hours. Remove pops from molds, and serve. Serves: 10 Active time: 15 minutes Total time: 4 hours, 15 minutes Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more? Click here to subscribe to the People Food newsletter.