Fresh mint, lime and rum. Is there a cocktail more refreshing than a mojito? Yes! A frozen mojito!
What’s In A Mojito?
A mojito is a traditional cocktail that originated in Havana, Cuba. You don’t even need a mix to make this refreshing drink!
This Frozen Mojito is super easy to make with just five basic ingredients – white rum, lime juice, soda water, simple syrup, and mint. White rum is suggested over dark as it brings the sugar and mint flavors to the forefront rather than overpowering them. Bacardi is a popular choice, but use whatever white rum you love.
How To Make A Frozen Mojito
Frozen Mojitos make a great summer drink that comes together in a flash and is very refreshing, thanks to the fresh mint. Instead of the usual soda water in a classic mojito, we use ice in this frozen Mojito recipe then we blend it all up in a high-powered blender (like this one).
The recipe below makes two servings, but you can always scale it up to make a big pitcher for a group. You’ll want plenty of ice in the blender, along with 4 ounces of white rum, 1/4 cup of fresh lime juice, 2 tablespoons of simple syrup, and at least 12 mint leaves.
An average lime yields about 2 tablespoons of juice, so you’ll need two for the 1/4 cup called for in the recipe. But you’ll also want to cut wedges to garnish, so keep in mind that however many mojitos you want to make, you need one lime per cocktail, plus some extras for garnish.
Blend it all up and garnish each with a lime wedge and more fresh mint.
Whether you’re hosting people for a BBQ or just hanging out on your patio, this is a frozen cocktail you’ll be sipping on all summer!Print
- 4 cups ice
- 4 oz. white rum
- 1/4 cup lime juice
- 2 Tbsp. Simple Syrup
- 12 mint leaves
- Fresh mint and lime wedges for garnish
- Put ice, rum, lime juice, simple syrup, and mint leaves into a blender.
- Pulse a bit and then blend until combined and a slushy consistency forms.
- Pour into 2 cups and garnish with fresh mint leaves and a lime wedge.
This post originally appeared in July 2018 and was revised and republished in August 2022.