- Level: Easy
- Total: 7 hr 20 min
- Prep: 15 min
- Inactive: 7 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 135
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 7 hr 20 min
- Prep: 15 min
- Inactive: 7 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 135
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
- Put the sugar and water into a saucepan over medium-high heat and bring to a boil. When the sugar has dissolved, remove from the heat and let cool.
- Put the mint leaves into a blender along with the lime juice, rum, and cooled sugar syrup. Blend for about 30 to 45 seconds or until the mint is finely chopped. Pour this liquid into a 9 by 13-inch metal cake pan and put it into the freezer. Scrape the mixture every hour with a fork to break up the ice crystals. After about 4 to 6 hours, depending on your freezer, the pan will be full of mojito ice flakes and will be done. Serve in small, cold bowls or glasses, garnished with reserved mint leaves.
