Freezer Mojitos Slush Food

MOJITO SLUSH

Steps:

• In a small bowl, dissolve gelatin and sugar in boiling water; add mint leaves. Cover and steep for 20 minutes. Press through a sieve; discard mint. Stir in the limeade concentrate, cold water, soda and rum. Pour into a 2-1/2-qt. freezer container. Freeze overnight or until set., For each serving, scoop 2/3 cup slush into a glass. Pour soda into the glass; garnish as desired.

MOJITO SLUSHY

Steps:

• In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.
• Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.

FROZEN MINT MOJITO

Steps:

• Combine the ice, mint, rum simple syrup, lime juice and half of the lime slices in the carafe of a blender. Blend until the mint and lime are pureed and the mixture is homogeneous and slightly thick. Pour into chilled serving glasses and garnish each glass with the remaining lime slices and a sprig of mint. Serve immediately.

FROZEN MOJITO

Steps:

• Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs.

MOJITO SLUSH

Steps:

• In 1 1/2-quart saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved. Cool completely, about 30 minutes.
• In 8-cup blender, place sugar water, lime juice, rum and mint leaves (if smaller blender, do in batches). Cover; blend on high speed about 20 seconds or until mint is finely chopped.
• Pour mixture into 13x9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.
• To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.

FROZEN SLUSH

Steps:

• In a 6-qt. container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. , For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda.

FREEZER MOJITOS SLUSH

Steps:

• Place sugar and 1 cup water in saucepan, bring to a boil and stir until sugar is dissolved. Remove from heat and cool.
• Place mint leaves in a bowl with the juice of 1 lime and a sprinkling of sugar and using a muddler or the end of a wooden spoon/rolling pin/etc mash the leaves up until they are all mushed up.
• Combine the sugar syrup, limeade, remaining water, mashed mint leaves/lime juice, the juice form the other lime and the rum in large bowl. Cut up the limes and toss into the mixture.
• Pour the mixture into a resealable gallon size freezer bag and allow to freeze.
• When ready to serve use a ratio of 1:1 of slush and club soda. You can add ice cubes to help it stay cool --
• **Use the limeade can to measure out the rum**.

FROZEN MOJITO SLUSHES

Steps:

• In a blender, combine 1/2 pint sorbet or 1/2 can of limeade with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

APRICOT BRANDY SLUSH

Steps:

• Dissolve the sugar in the boiling water.
• Add all other ingredients.
• Mix and freeze.
• To serve, spoon some slush into a cup and add some Squirt or 7Up to your liking.
• Can also be served for breakfast with added orange juice or for evenings with added brandy.

MELON SLUSH

Steps:

• Put ice cubes in blender, blend till just crushed. Add rest of ingredients. Blend till combined.

JULI'S EASY FREEZER SLUSHIES

Steps:

• Puree cherries, peaches, vodka, brown sugar, water, lime juice, and amaretto in a blender.
• Divide among 4 (1-quart) resealable bags. Label and freeze at least 8 hours.

MOJITO SLUSHIE

Steps:

• In a blender, combine sugar and water. Blend until sugar dissolves, 1 minute. Fill with ice. Add lemon juice and lime juice, rum, and mint. Blend until smooth.

MOJITO SLUSH

Steps:

• In a small bowl, dissolve gelatin and sugar in boiling water; add mint leaves Cover and steep for 20 minutes. Press through a sieve; discard mint. Stir in the limeade concentrate, cold water and soda and rum.
• Pour intoa 2 1/2 quart freezer container. Freeze overnight or until set.
• For each serving, scoop 2/3 cup slush into a glass. Pour more soda into the glass; Stir, garnish as disired with a mint leaf.

MOJITO FREEZE

Steps:

• Mix pretzel crumbs and butter; press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
• Beat cream cheese, sugar, lime zest, juice and mint in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.
• Freeze 4 hours or until firm. Serve topped with remaining COOL WHIP.

MELON MOJITO SLUSH

Steps:

• To make the watermelon punch bowl, remove thin slice from bottom of melon, allowing it to stand upright. Cut off the top of melon.
• Scoop out melon, leaving about 1 inch shell; reserve all melon.
• Turn melon bowl upside down in a large bowl to drain. Cover and chill.
• In a medium saucepan, combine mint leaves and sugar. Using back of wooden spoon, mash mint with sugar until leaves are bruised.
• Add water; bring to a boil stirring occasionally over medium heat.
• Reduce heat and simmer for 5 minutes.
• Remove from heat and let steep for 10 minutes, then strain.
• In food processor, puree melon in batches to a total of 10 cups of melon puree.
• Place puree in large bowl, add mint syrup, limeade and rum; stir.
• Pour into freezer containers and freeze overnight.
• Right before the party, scoop slush into hollowed out melon with a scoop for serving.