Mojito Freeze Food

VIRGIN MOJITO RECIPE {MOJITO MOCKTAIL}

Steps:

• Place mint leaves and lime juice in a glass and muddle them together for 1 minute.
• Add the honey simple syrup.
• Add the sparkling water.
• Garnish with lime slices, a sprig of mint, and/or fresh fruit.

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.

BLENDED MOJITOS

Steps:

• Begin by juicing limes until you've juiced around 1/4 cup. Transfer lime juice into a high-speed blender.
• Next, add white rum, simple syrup, mint leaves, and ice into the blender. Blend on high for about a minute or until the mint leaves have pureed.
• Give it a taste and blend in more fresh mint as needed.
• Pour blended mojitos into 2 tall glasses. Then, top them off with sparkling water.
• Serve with fresh mint and a lime slice.

MOJITO GRANITA

Steps:

• Put the sugar and water into a saucepan over medium-high heat and bring to a boil. When the sugar has dissolved, remove from the heat and let cool.
• Put the mint leaves into a blender along with the lime juice, rum, and cooled sugar syrup. Blend for about 30 to 45 seconds or until the mint is finely chopped. Pour this liquid into a 9 by 13-inch metal cake pan and put it into the freezer. Scrape the mixture every hour with a fork to break up the ice crystals. After about 4 to 6 hours, depending on your freezer, the pan will be full of mojito ice flakes and will be done. Serve in small, cold bowls or glasses, garnished with reserved mint leaves.

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.

MOJITO RECIPE

Steps:

• Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go - you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice.
• Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.

EASY MOJITOS FOR A CROWD

Steps:

• Place the mint leaves, limeade, and 2 cups of water into a blender. Pulse-blend the mixture until the mint leaves are in small pieces, but not completely pulverized. Strain the mixture into a 1 gallon container. Stir in the rum and remaining 2 1/2 quarts of water.
• To serve, fill tall glasses with ice cubes, pour in the limeade mixture, and garnish each glass with a lime wedge.

COCOJITO (FROZEN MOJITO)

Steps:

• Blend the ice, limes, cream of coconut, rum, and mint leaves together in a blender until smooth. Pour into two glasses and garnish each with a mint sprig and lime wedge as desired.

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.

COCONUT WATER MOJITO WITH FROZEN RASPBERRIES

Steps:

• Cut the lime in half. Squeeze the juice from one of the halves, and cut the other one into bits. Divide both the lime bits and the lime juice between the two glasses. Add 1 tsp sugar per glass.
• With a pestel or other similar object crush the lime and sugar mixture in order to extract some of the juice and essential oils from the lime zest. Work it for a minute, so that the sugar will also partially dissolve.
• Clap the mint sprigs between your hands and place them along the side of the glass. Add the frozen raspberries, then top with crushed ice until you reach about 3/4 of the glass.
• Pour the coconut rum over the crushed ice and finally top with coconut water. Serve with extra mint leaves as garnish (optional).

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

Steps:

• Place all ingredients in a blender and blend until smooth. Pour into two glasses and garnish with lime wedges.