Save on Pinterest

Mojito Slush

Whether you're splashing poolside or watching the kids inside, this slushy beverage has just the right balance of minty crispness and limey tartness that's sure to tingle your taste buds. —Jessica Ring, Chicago, Illinois
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    13 servings (about 2 quarts slush mix)

Ingredients

  • 1 package (3 ounces) lime gelatin
  • 2 tablespoons sugar
  • 1 cup boiling water
  • 1 cup fresh mint leaves
  • 2 cans (12 ounces each) frozen limeade concentrate, thawed
  • 2 cups cold water
  • 1 cup grapefruit soda
  • 1 cup rum or additional grapefruit soda
  • EACH SERVING:
  • 2/3 cup grapefruit soda
  • GARNISH:
  • Lime wedge and/or fresh mint leaves

Directions

  • 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.
Nutrition Facts
1 serving: 278 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 61g carbohydrate (59g sugars, 0 fiber), 1g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • lisagcjackson
    May 26, 2013

    No comment left

  • tcavman15
    May 10, 2013

    Very tasty. It doesn't freeze super hard, so scooping with a measuring cup is easy. Perfect for a warm summer afternoon. I think the rum could sneak up on me though, if I'm not careful ;)

  • rrharding
    Jun 10, 2012

    Great... I use mint water with the slush rather than more soda so its not so sweet.

  • Berkena
    May 25, 2012

    No comment left

  • Haptowns
    Jul 6, 2010

    We made these for the 4th of July and they were a big hit. They were absolutely DELICIOUS!

  • kkchancey
    Jun 13, 2010

    No comment left

  • jsscribner
    May 11, 2010

    No comment left

  • jmketchum1
    May 9, 2010

    No comment left