MOJITO GRANITA
Steps:
- Put the sugar and water into a saucepan over medium-high heat and bring to a boil. When the sugar has dissolved, remove from the heat and let cool.
- Put the mint leaves into a blender along with the lime juice, rum, and cooled sugar syrup. Blend for about 30 to 45 seconds or until the mint is finely chopped. Pour this liquid into a 9 by 13-inch metal cake pan and put it into the freezer. Scrape the mixture every hour with a fork to break up the ice crystals. After about 4 to 6 hours, depending on your freezer, the pan will be full of mojito ice flakes and will be done. Serve in small, cold bowls or glasses, garnished with reserved mint leaves.
PINEAPPLE MOJITO GRANITA
Blogger Lauren Keating of Healthy-Delicious makes a frozen dessert inspired by a summertime cocktail.
Provided by By Lauren Keating
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In 12-inch skillet, cook pineapple over high heat 2 to 3 minutes or until edges turn golden brown and sugars begin to caramelize.
- Place pineapple in food processor or blender. Add lime juice and honey; process 30 seconds or until smooth. Pour into ungreased 9-inch square (2-quart) glass baking dish. Stir in mint leaves. Cover; freeze 30 minutes.
- With fork, scrape mixture to distribute ice crystals evenly. Freeze 30 minutes longer.
- Scrape mixture again. Scoop into dessert dishes or cups. Serve immediately.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 14 g, TransFat 0 g
WATERMELON MOJITO GRANITA
A refreshing sweet twist on the original mojito, but frozen. Top with a mint leaf and more rum if you choose to.
Provided by Diana Mc
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed.
- Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum.
- Serve in a shallow bowl or a nice glass.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 50.7 g, Fat 0.5 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 5.4 mg, Sugar 46.1 g
MOJITO GRANITA
Steps:
- Add the water and sugar to a small, nonreactive saucepan, then grate the zest from the 2 limes directly into the saucepan. Bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved. Reserve 5 of the mint leaves, add the remaining mint to the saucepan, and remove from the heat. Cover and let stand for 8 minutes, then remove the cover and let cool to room temperature.
- Once cool, strain the mixture into the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavorful liquid. Discard the mint leaves. Stir in the lime juice and rum, then finely chop the reserved 5 mint leaves and add them as well. Freeze according to the instructions for freezing granita on page 145.
- Perfect Pairing
- If you love the refreshing taste of mint as much as I do, pair this with a scoop of Fresh Mint Ice Cream (page 99).
MOJITO FREEZE
We've captured the fresh mint bite of a mojito in a frozen cheesecake with a pretzel crust. Speechless? We thought so.
Provided by My Food and Family
Categories Herbs
Time 4h15m
Yield 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 16 g, Protein 2 g
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