Gluten Free Mojito Slush Recipes

MOJITO SLUSHY

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.

GLUTEN-FREE MOJITO SLUSH

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.

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.

MELON MOJITO SLUSH

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.

MOJITO SLUSHIE

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.

MOJITO SLUSH

Steps:

• 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., For each serving, scoop 2/3 cup slush into a glass. Pour soda into the glass; garnish as desired.

NO-SWEAT MOJITO

Steps:

• Muddle 4 mint sprigs and sugar together in a mixing glass until crushed. Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer and garnish each glass with a remaining mint sprig.

FREEZER MOJITOS SLUSH

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**.