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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.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen
Mojito Italian Ices

Photography: Sang An

Source: Martha Stewart Living, June 2011


  • 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


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

Cook's Note

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

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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