Mojito Slush for a late Summer Evening Jenny is baking

How to Make Lime-Mint Mojito Slushies. To start, you need to prepare a simple syrup. In a saucepan over medium heat, combine the sugar and water. Bring to a boil, stirring often, until sugar is dissolved and the syrup coats the back of a spoon nicely. Pour into a mason jar and refrigerate as you prepare the other ingredients.

Mojito Slush for a late Summer Evening Jenny is baking

Using a high powered blender, blend cherries and water together until fine. Strain the juice using a fine mesh strainer to remove any solid bits left after blending. In a cocktail shaker using a wooden muddler, crush the mint, sugar, and lime juice together. Add ice cubes to the cocktail shaker along with the cherry juice and rum.

Mojito Slush for a late Summer Evening Jenny is baking

0%. Calcium 16mg. 1%. Iron 0mg. 2%. Potassium 106mg. 2%. Your summer cocktail collection isn't complete without this fresh Mojito #BlendJet Slushy! This icy-mint sensation is a summer celebration waiting to happen.

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MOJITO SLUSHIE 2 oz. (60ml) Rum 1 oz. (30ml) Lime Juice 1 oz. (30ml) Simple Syrup 6 Mint Leaves Garnish: Mint Sprig, Lime Wedge PREPARATION 1. Combine rum, lime juice, simple syrup, 6 mint leaves with ice in blender. Pulse until smooth. 2. Pour mix into glass and garnish with lime wedge and mint sprig. DRINK RESPONSIBLY! Chill out with a.

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Directions. 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.

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Directions. Step 1. 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.

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Combine sugar and ½ cup water togetherr in a medium sauce-pan. Cook over medium-high heat untiil sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat, add mint leaves and steep for 10 minutes. Strain the mint simple syrup. Discard the mint leaves, and cool until ready to use.

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In a small bowl, dissolve gelatin and sugar in the boiling water. Add the mint. Let sit for 20 minutes. Remove mint and discard. Combine lime/mint mixture, thawed limeade concentrate, cold water, soda, and rum in a 2 1/2-quart freezer container or large ziptop bag. Freeze overnight. To serve, scoop about 2/3 cup of slush into a glass.

Mojito Wine Slushie Mix

This is unique because many frozen cocktails need time to freeze over night, like with this Frozen Margarita or Frozen Sangria. But with the Mojito, you can whip one up right away. Here's what to do: Add ½ cup white rum, ¼ cup each lime juice and simple syrup, 1 handful mint leaves, and 2 cups ice to a blender.

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Stir in the 2 cans of limeade concentrate, 2 cups of cold water, 1 cup of grapefruit soda and 1 cup of white rum. Cover and freeze overnight or until set. When ready to serve, scoop about 1 cup of the limeade slush mixture into a serving glass. Pour in enough chilled grapefruit soda (about 1 cup) to fill the glass.

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Steps. 1. 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. 2. 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.

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It is just 1 part water to 1 part sugar. Easy. Add your sugar and water into a small saucepan, and turn the heat to medium and stir. The sugar will dissolve once it is warmed up. Once the sugar is all dissolved, remove from heat and allow to cool before pouring into a bottle and storing in the fridge.

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Directions. Watch how to make this recipe. 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.

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For the minty simple syrup, in a small saucepan, combine the sugar, water and mint sprigs over medium-high heat. Let come to a boil and simmer 30 seconds, or until the sugar dissolves.

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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.

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Directions. Watch how to make this recipe. 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.