Mojito Ice Lollies Recipes
MOJITO ICE CUBES
I came about these not just tasty but pretty cubes when I was making mojitos. I went overboard squeezing limes and had 1 1/2 cups of juice left over so I tossed in lime and mint and walla! If you skip the sugar it will be very tangy the way I enjoy it. Do use these in lemonade, juice, punch, ice teas, cocktails of choice.........
Provided by Rita1652
Categories Beverages
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix lime juice and sugar till dissolved.
- Add water mix and pour into 2 ice cube trays.
- Place 1 lime wedge and 1 mint leaf in each section. Top with additional water if need. Freeze till solid.
- Enjoy!
MOJITO ICE POPS
When sliced very thin, the pieces of lime in this pop are perfectly edible -- all the way down to the rind.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 55m
Yield Makes 10
Number Of Ingredients 3
Steps:
- In a small saucepan, bring sugar and 2 cups water to a boil over high. Reduce heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat, stir in mint, and let syrup cool, 30 minutes.
- Pour syrup through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 3 1/4 cups syrup); discard solids. Stir lime juice into syrup. Fill ten 3-ounce ice-pop molds three-quarters full with syrup. Freeze until slushy, 45 minutes. With an ice-pop stick, submerge 1 lime slice and 1 mint leaf in each pop. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).
Nutrition Facts : Calories 103 g
MOJITO ITALIAN ICES
Mojitos are a bartender's nightmare (oh, the muddling). But these frozen versions achieve the sweet mint flavor of the rum cocktail without the elbow grease, thanks to a whirl in the blender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h20m
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Puree lime zest and juice, water, sugar, and mint in a blender. Strain mixture through a fine sieve into a bowl; discard solids. Stir in rum. Divide among twelve 3-ounce paper cups. Freeze on a rimmed baking sheet for at least 5 hours. Garnish with mint sprigs.
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