Best Frozen Mojito Recipes

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.

FROZEN PINEAPPLE MOJITO

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.

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 BLENDER MOJITO

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.

FROZEN MOJITO SLUSHES

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 STRAWBERRY MOJITO

Steps:

• 1. combine all ingredients in a blender

FROZEN MOJITO

Steps:

• Place the lime juice concentrate, rum, mint, and ice cubes into the container of a blender. Cover and pulse briefly to get started, then process until smooth. Pour into 4 cocktail glasses.

FROZEN COCONUT MOJITO

Steps:

• Place all ingredients in a high-powered blender with 4 cups of ice. Blend until completely smooth, then pour in glasses.
• Garnish with mint and lime slices if desired.

FROZEN PINEAPPLE MOJITO

Steps:

• Preparation 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. Cooks' NoteIf you're not up for creating your own pineapple "cups", use 4 cups frozen pineapple and serve in large glasses.

COLOR-CHANGING FROZEN MOJITO RECIPE BY TASTY

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!

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.