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.

Source

Martha Stewart Living, June 2011

Mojito Italian Ices

Photography: Sang An

prep 20 mins
total time 5 hours 20 mins
yield Makes 2 dozen

Ingredients

1/2 tablespoon finely grated lime zest, plus 1 1/2 cups fresh lime juice (from 9 limes)
1 1/2 cups water
1 1/2 cups sugar
1 cup chopped fresh mint
1/4 cup light rum
Mint sprigs, for garnish

Cook's Note

Ices can be frozen, covered with plastic wrap, for up to 2 weeks.

Directions

Step 1

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 (nycake.com). Freeze on a rimmed baking sheet for at least 5 hours. Garnish with mint sprigs.

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Reviews (1)

cookingwithjulie

18 Jul, 2011
Recipe says 2 dozen in one place and 12 in another. I made it for a party (it is 12) and the lime zest was a great addition but it was way too sweet. Cut the sugar (or) double other ingredients and it would be amazing. Easy to do and a wonderful welcome to a party.

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