Mojito Slush Recipes

Steps:

• 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.
• 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.
• Pour mixture into 13x9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.
• To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.

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.

Steps:

• 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.
• 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.
• Pour mixture into 13x9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.
• To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.

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.

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.

Steps:

• Squeeze lime wedge into a highball glass; drop lime into the glass. Add sugar; muddle. Add ice. Gently press mint or slap mint; add to glass. Pour rum and club soda into glass; stir. Garnish with lime slice.

Steps:

• To make the watermelon punch bowl, remove thin slice from bottom of melon, allowing it to stand upright. Cut off the top of melon.
• Scoop out melon, leaving about 1 inch shell; reserve all melon.
• Turn melon bowl upside down in a large bowl to drain. Cover and chill.
• In a medium saucepan, combine mint leaves and sugar. Using back of wooden spoon, mash mint with sugar until leaves are bruised.
• Add water; bring to a boil stirring occasionally over medium heat.
• Reduce heat and simmer for 5 minutes.
• Remove from heat and let steep for 10 minutes, then strain.
• In food processor, puree melon in batches to a total of 10 cups of melon puree.
• Place puree in large bowl, add mint syrup, limeade and rum; stir.
• Pour into freezer containers and freeze overnight.
• Right before the party, scoop slush into hollowed out melon with a scoop for serving.

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**.

Steps:

• 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.