Mojito Recipe Frozen: Zesty Lime Slush in 10 Minutes

Instructions:

1. Add the liquid ingredients to the bottom of a high speed blender: 4 oz white rum, 2 oz fresh lime juice, 1.5 oz simple syrup, and the pinch of sea salt. Note: Starting with liquids ensures the blades don't spin dry and overheat.
2. Place the 1 cup of loosely packed mint leaves and the 1/2 cup of frozen limeade concentrate on top of the liquid base.
3. Add the 3 cups of ice last to ensure all ingredients are weighed down for a consistent blend.
4. Start the blender on the lowest setting and quickly ramp up to high speed.
5. Blend for 20–30 seconds until the texture is smooth and opaque green. Note: Don't over blend or the friction from the blades will start to melt the ice.
6. Check for any large ice chunks; if found, pulse 3-4 more times.
7. Pour the mixture into pre chilled glasses immediately to preserve the thick consistency.
8. Slap a mint sprig against your palm to release aromatics and garnish each glass.
9. Add a thin lime wheel to the rim for that classic aesthetic touch.
10. Serve with a straw so your guests can reach the flavor at the bottom of the glass. | Original Ingredient | Substitute | Why It Works | | :--- | :--- | :--- | | White Rum | Vodka | Neutral flavor that lets the mint and lime shine entirely | | Simple Syrup | Agave Nectar | Adds a subtle earthy sweetness; use 20% less as it's sweeter | | Limeade Concentrate| Frozen Lemonade | Creates a Mojito Collins hybrid with a brighter, sharper tartness | Using fresh lime juice in addition to the concentrate is non negotiable for me. The concentrate provides the structure and sweetness, but the fresh juice provides that zing that only comes from recently squeezed fruit. If you use only concentrate, the drink can taste a bit artificial or flat. That 2 oz of fresh juice is what makes this taste like it came from a high end cocktail bar rather than a fast food machine.