Best 8 Strawberry Lime Mojito Slushie Recipes

STRAWBERRY GINGER MOJITO

Steps:

• 1. To make the lime sugar. Combine the lime zest, sugar, and a pinch of salt on a shallow plate. Rim your glasses in sugar, then fill with ice.2. In a cocktail shaker or glass jar, muddle the lime wedges, strawberries, and mint, squashing everything to release the juices. Add the rum. Fill with ice and shake until combined.3. Strain into your prepared glass. Top off with ginger beer. Garnish with mint. Drink and enjoy!

STRAWBERRY-LIME SLUSHIE

Steps:

• Place strawberry and lime sorbets, lime juice, strawberries, orange juice, and ice cubes in a blender and puree until smooth.

STRAWBERRY MOJITO

Steps:

• Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
• Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

STRAWBERRY LIME MOJITO SLUSHIE

Steps:

• 1. Muddle the mint leaves, sugar, and juiced lime with a handful of ice
• 2. Add this mixture with the 7UP, (optional) rum, strawberries, and the rest of the ice to blender
• 3. Blend until smooth.

MOJITO SLUSHY

Steps:

• In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.
• Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.

MOJITO SLUSH

Steps:

• In 1 1/2-quart saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved. Cool completely, about 30 minutes.
• In 8-cup blender, place sugar water, lime juice, rum and mint leaves (if smaller blender, do in batches). Cover; blend on high speed about 20 seconds or until mint is finely chopped.
• Pour mixture into 13x9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.
• To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.

STRAWBERRY LIME SLUSH

Steps:

• Set aside 4 strawberries for garnish if desired. Remove and discard caps from remaining strawberries. Place ice and 2 pints strawberries in blender or food processor. Cover and blend on high speed about 30 seconds, stopping blender occasionally to scrape sides, until almost smooth. Pour into 2-quart pitcher.
• Place remaining 2 pints strawberries, the powdered sugar and lime juice in blender or food processor. Cover and blend on high speed about 30 seconds or until almost smooth. Pour into mixture in pitcher; stir. Pour into glasses. Garnish with whole strawberries. Serve immediately.

MOJITO SLUSH

Steps:

• In a small bowl, dissolve gelatin and sugar in boiling water; add mint leaves. Cover and steep for 20 minutes. Press through a sieve; discard mint. Stir in the limeade concentrate, cold water, soda and rum. Pour into a 2-1/2-qt. freezer container. Freeze overnight or until set., For each serving, scoop 2/3 cup slush into a glass. Pour soda into the glass; garnish as desired.