Mojito Italian Ices Food

ITALIAN MOJITO

Steps:

• Juice one lime, reserving juice. Dice the lime shell.
• Place Tuaca in bottom of shaker with mint leaves. Muddle leaves along with lime shell until the fresh mint flavor is released. Add simple syrup and rum along with cracked ice. Shake to break up the mint leaves.
• Pour into tall mojito glass over more cracked ice. Top with Asti Spumante or your favorite sweet champagne. Stir and serve.

MOJITO ICE LOLLIES

Steps:

• Pour 100ml water in a small saucepan and bring to the boil. Remove from the heat, tip in the sugar and stir until dissolved. Add the mint leaves, return to the heat and simmer for 5 mins then remove and leave to infuse for 30 mins. (This can be made the day before and left in the fridge overnight to infuse).
• Pour through a sieve into a jug, squashing the mint leaves with the back of a spoon to squeeze out all the juices. Add the rum, 125ml lime juice, lime zest and stir. Add enough soda water to bring the total volume up to 600ml. Taste the mixture - it should be sharp and sweet. Add the remaining 25ml lime juice if needed.
• Pour the mixture into lolly moulds and freeze for 1 hr until the mixture is solid enough to hold the lolly sticks upright. Push the sticks 3/4 of the way into the lollies and return to the freezer for 6-8 hrs to freeze completely. To unmould, dip the outside of the lolly mould into hot water for 10 secs then use the sticks to pull each lolly out. The lollies can be kept wrapped individually in baking parchment in airtight bags in the freezer for up to 1 week.

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.

BASIC MOJITO INGREDIENTS

Steps:

• In a tall thin glass, crush or muddle part of the mint with a fork to coat the inside.
• Add the sugar and lime juice and stir thoroughly.
• Top with ice.
• Add rum and mix.
• Top off with the club soda (or seltzer).
• Add a lime or lemon slice and the remaining mint.
• Serves one.

BEST MOJITO

Steps:

• In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves. Add ¼ cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw. Click here for more of our best rum cocktail recipes→

THE REAL MOJITO

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

MOJITO ITALIAN ICES

Steps:

• Puree lime zest and juice, water, sugar, and mint in a blender. Strain mixture through a fine sieve into a bowl; discard solids. Stir in rum. Divide among twelve 3-ounce paper cups. Freeze on a rimmed baking sheet for at least 5 hours. Garnish with mint sprigs.