Lime Ginger Slushy With Mint 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.

MINT, LIME, AND GINGER SPARKLER

Steps:

• In a large bowl, muddle fresh ginger, mint leaves, and lime juice. Stir in ginger beer. Strain into a pitcher, pressing down on solids. Stir in seltzer. Serve over ice with lime wheels, more ginger slices, and mint sprigs.

LIME SLUSH

Steps:

• Bring water and sugar to a boil in a large sauce pan; add lemon juice and gelatin mix. Stir until dissolved and set aside to cool.
• Transfer cooled gelatin mixture to a 5-quart container and stir in pineapple juice. Freeze until thickened but not solid, about 2 hours.
• Spoon about half the pineapple-lime mixture into a large punch bowl. Top with 1 bottle lemon-lime soda. Refill with remaining frozen mixture and soda as needed.

SPRINGTIME LIME SLUSHY

Steps:

• In a freezer container, dissolve gelatin in boiling water. Stir in the cold water and sherbet until combined. Freeze for 4 hours or until set. , Remove from the freezer 45 minutes before serving. For each serving, place 1 cup of slush mixture in a glass; add about 1/3 cup ginger ale.

GINGER MINT JULEP

Steps:

• For mint syrup, place sugar, water and chopped mint in a large saucepan; bring to a boil over medium heat. Cook until sugar is dissolved, stirring occasionally. Remove from heat; cool completely., Strain syrup through a fine mesh strainer; discard mint. Refrigerate, covered, until cold, at least 2 hours., For each serving, place ice in a mint julep cup or rocks glass. Add bourbon, lime juice and 1/4 cup mint syrup; stir until mixture is cold. Top with beer.