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 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.
MOJITO MAKEOVER
Steps:
- Add the Demerara Sugar Syrup, lime juice, light rum, aged rum and mint leaves to a mixing glass. Heavily muddle the mint leaves, add large ice and shake vigorously in a cocktail shaker. Taste for balance, double-strain over crushed ice in a rocks glass and garnish with a mint sprig and lime wedge.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
FROZEN MOJITO SLUSHES
Provided by Rachael Ray : Food Network
Categories beverage
Time 5m
Yield 4 cocktails, for 8, double the recipe
Number Of Ingredients 4
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 BLENDER MOJITO
The flavors of a classic Mojito (mint and lime) are blended into a refreshing slushy. This is a delicious and easy to make cocktail. For a large party, triple the recipe and store the slushy in a pitcher in the freezer for up to an hour. Stir to blend before serving guests. Adapted from Bon Appetit.
Provided by SReiff
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202.9, Sodium 8.5, Carbohydrate 19.4, Fiber 0.2, Sugar 17.2, Protein 0.1
COCOJITO (FROZEN MOJITO)
A yummy frozen mojito with a slight coconut sweetness. Add more cream of coconut for a sweeter drink. Add more rum for a stronger one! Enjoy!
Provided by AngS
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 585.5 calories, Carbohydrate 74.8 g, Fat 20.1 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 18.9 g, Sodium 59.4 mg, Sugar 64.3 g
FROZEN MOJITO CAKE-TAILS (NO BAKE DESSERT)
Source: Rachael Ray Magazine (August 2008) Note: you can leave out the rum to make this kid-friendly! Prep time doesn't include freezing time.
Provided by Mom2Rose
Categories Frozen Desserts
Time 30m
Yield 12 cake-tails, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 853.3, Fat 60, SaturatedFat 37.1, Cholesterol 177.2, Sodium 1115.2, Carbohydrate 71.4, Fiber 1.9, Sugar 24.8, Protein 10
REFRESHING MOJITO BY THE PITCHER MOJITOS
This is a refreshing Cuban drink. It's hard to stop drinking these on a hot summers day. I made these for the fourth of July and we went on to 3 yes 3 pitchers! If you don't have a muddle stick try a mortar and pestle or the end of a wooden rolling pin. Please use fresh lime if you cannot go ahead and try the already bottled lime juice but if you do think about that when you rate this recipe! I did both and there's nothing like fresh! Same goes for the fresh mint if you need to you can use frozen but I DON'T recommend extract. And for the sugar real granular is what helps muddles the lime and extract the mint oils from the leaves.
Provided by Rita1652
Categories Punch Beverage
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
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.
COLOR-CHANGING FROZEN MOJITO RECIPE BY TASTY
This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Rie McClenny
Categories Drinks
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add water and red cabbage to a medium-size pot. Bring the water to a boil, then strain the cabbage in a sieve over a bowl to reserve the blue liquid.
- Pour the strained blue water into an ice tray. You will be left with 1 cup (235 ml) of blue water. Reserve the water and freeze the ice tray for 6 hours, or overnight.
- Add the reserved blue water to a pot with the sugar and bring to a boil until the sugar has dissolved. Set aside.
- Combine the lime juice with 1½ (355 ml) cups of water and stir to combine. Pour the lime mixture into an ice tray and freeze for 6 hours, up to overnight.
- Add the blue ice cubes to a blender and blend until finely crushed. Put the crushed blue ice in a glass.
- Wash the blender well.
- Add the lime ice cubes and 8 mint leaves. Blend until finely crushed. Put the crushed lime and mint ice on top of the blue ice.
- Slowly pour the white rum and blue simple syrup. Top with a sprig of mint.
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 40 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 36 grams
FROZEN PINEAPPLE MOJITO
Put the lime in the pineapple with this fun summer cocktail! Scoop the fruit from the skin to create pineapple "cups," freeze it, and blend it into a bright and refreshing play on a mojito. Or, if you're short on time, you can use frozen pineapple chunks and regular cocktail glasses.
Provided by Katherine Sacks
Categories House Cocktail Cocktail Freeze/Chill Drink Drinks Pineapple Rum Mint Lime Juice Cocktail Party Summer
Yield Makes 4
Number Of Ingredients 6
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.
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