Sarasotas Easy Mojito Freeze 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:

• Add all of the ingredients into a powderful blender.
• Blend until the ingredients are smooth.
• Pour into glasses and garnish with a lime wheel and cocktail umbrella.

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 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.

MOJITO FREEZE

Steps:

• Mix pretzel crumbs and butter; press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
• Beat cream cheese, sugar, lime zest, juice and mint in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.
• Freeze 4 hours or until firm. Serve topped with remaining COOL WHIP.

EASY MOJITOS

Steps:

• Place mint leaves, lime slice, and sugar in bottom of a glass and muddle with a spoon until mint is crushed. Fill glass with ice cubes. Pour rum and soda over the ice; stir.

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**.

SARASOTA'S EASY MOJITO FREEZE

Steps:

• Pretzels -- I just crushed mine in a mini food processor, but using a baggie and a mallet or rolling pin works just as well. Just make sure to end up with a fine texture.
• Crust -- Use a 9" round pan for this recipe and line with plastic wrap. Then in a small bowl, mix the pretzel crumbs and butter. Press onto the bottom of the pan. I like to use the bottom of a glass to press the crust down good. Freeze until ready to use.
• Filling -- Beat the cream cheese, sugar, zest, juice and mint with a mixer until well blended. Then fold in 1 1/2 cups of the whipped topping. Spread it over the pretzel crust and use a spatula to smooth out the top.
• Freeze -- At least 4 hours.
• Serve -- The plastic wrap makes it easy to lift right out of the pan and slide on to a plate. Let it set 10-15 minutes to soften a little and then top with the remaining whipped topping in the center, a fresh lime slice and a sprig of mint for the perfect summertime dessert.
• ENJOY!