Frozen Mojitos Food

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 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 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.

FROZEN ROYAL MOJITO

Steps:

• Rim glass with sugar and minced mint leaves. In a blender combine all ingredients with ice until thick. Pour into glass. Garnish with lime wedge and a mint sprig.

FROZEN STRAWBERRY MOJITOS

Steps:

• Muddle together the mint leaves, lime juice and lime pulp. Strain, pressing through a sieve, discarding pulp and reserving juice.
• Combine together in a blender all ingredients. Serve in frozen glasses.

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**.

REFRESHING MOJITO BY THE PITCHER MOJITOS

Steps:

• Place lime juice, mint and sugar into a pitcher.
• Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
• Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
• Garnish with fresh mint and lime slices.

FROZEN PINEAPPLE MOJITO

Steps:

• Trim top of pineapple to remove leaves, but leave top in tact. Cut pineapple in half crosswise. Run a knife in a circle around inside of halves 1/2" away from the skin. Cut across core of pineapple twice, creating 4 pieces and loosening the fruit. Using a big spoon or ice cream scoop, scoop out inside of each pineapple half. Place pineapple "cups" in freezer.
• Discard core and finely chop pineapple (you should have about 4 cups). Place in a single layer on a parchment-lined sheet tray and freeze at least 1 hour.
• Blend frozen pineapple, rum, lime juice, 1/3 cup mint, and 2 cups ice in a blender until smooth. Taste and add sugar, if needed.
• Fill pineapple "cups" with mojito mixture, reserving extra for refills. Garnish with mint sprigs and tiki drink decoration, if using. Reserve remaining mojito mixture in freezer for second serving or serve in alternate glasses.
• Do Ahead
• Pineapple "cups" can be hollowed out 3 days ahead; keep frozen. Pineapple chunks can be frozen up to 3 months ahead.

FROZEN MOJITO CAKE-TAILS (NO BAKE DESSERT)

Steps:

• In a medium skillet, melt the butter over medium-low heat.
• Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes.
• Transfer to a bowl to cool slightly.
• Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan.
• Freeze for 30 minutes.
• Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes.
• Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
• In a separate bowl, beat the heavy cream until stiff peaks form.
• Fold into cream cheese mixture.
• Divide the cream cheese mixture evenly among the muffin cups; smooth over tops.
• Cover with plastic wrap and freeze overnight.
• To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.
• Set each cake upright and top with mint sprig.

FROZEN BLENDER MOJITO

Steps:

• Place enough sugar on a small plate to reach depth of 1/4 inch. Run lime wedge around the rim of 4 martinin glasses to moisten. Dip rims into sugar on plate.
• Blend rum or vodka and 1/3 cup sugar in blender until sugar dissolves. Add ice, blend until smooth, adding up to 1 cup more ice, if desired.
• Add 12 mint leaves and blend until green flecks appear. Pour into prepared glasses.
• Garnish with mint sprigs.
• Sit back and enjoy.