Mojito Marinated Fruit Recipes

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

FRUIT MOJITOS

Steps:

• Muddle: Add mint leaves to the glass and gently muddle to release oils*. Add sugar, rum, and fruit, muddling again to roughly break down the fruit.
• Serve: Add ice then top with club soda, optionally squeezing in the juice of half a lime (if it suits the fruit you're using).

MOJITO MELON KABOBS

Steps:

• Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice.
• Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon. Add sugar, rum and mint. Seal bag; turn to coat melon.
• Refrigerate at least 1 hour to blend flavors but no longer than 24 hours. To serve, thread 4 or 5 melon cubes on each skewer. Discard marinade.

FRUITY MOJITOS

Steps:

• Combine rum, sugar, and water in a larger container or 3-gallon cooler or drink dispenser until sugar is dissolved. Add mint, lemons, limes, and oranges and mix well. Allow flavors to combine for about 30 minutes. Pour lemon-lime beverage into rum-fruit mixture and stir to combine.

THE REAL MOJITO

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

MOJITO

Steps:

• Squeeze lime wedge into a highball glass; drop lime into the glass. Add sugar; muddle. Add ice. Gently press mint or slap mint; add to glass. Pour rum and club soda into glass; stir. Garnish with lime slice.

PASSION FRUIT MOJITO

Steps:

• In a tall glass, muddle mint, sugar and lime juice. Stir in club soda, passion fruit and rum. Add ice and garnish if desired.

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl.
• Heat the olive oil in a large saucepan til just smoking.
• CAUTION: slide the contents of the bowl into the hot oil - be very careful because the liquid could splatter. You might want to use oven mits.
• Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
• CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Which ever method you use, just use caution with the hot liquids.
• Pour into a glass container and cool to room temperature; cover and refrigerate.
• Mojito Marinade keeps for up to 2 weeks.