Ingredients
Scale
For the Mint Syrup:
- 1 cup water
- 1 cup sugar
- 1 cup fresh mint leaves (one large bunch)
For the Mojito Slushies:
- 2 cups honeydew melon, seeded and cubed
- Juice of 2 limes
- ¾ cup light rum
- ¼ cup of the mint syrup (add more to taste)
- 3 cups of ice (roughly)
- Lime slices, mint sprigs, and sliced honeydew for garnish (all optional)
Instructions
For the Mint Syrup:
- Bring the water and sugar to a boil in a small saucepan over medium-high heat. Reduce the heat slightly and simmer for a few minutes or until the sugar is completely dissolved in the water.
- Add the mint, remove the pan from the heat, and allow the syrup to cool to room temperature.
- Once cool, strain out the fresh mint and discard. Cover the syrup and keep refrigerated.
For the Mojito Slushies:
- To a blender, add the melon, lime juice, rum, and mint syrup. Blend on high until the mixture is smooth. Taste, add more mint syrup, as needed.
- Add 1 cup of ice to the blender and blend on high. Keep adding ice by the handful until the mixture reaches a thickened slushy consistency.
- Pour into glasses, garnish as desired, and serve immediately.
Notes
- This recipe will make approximately four slushies but can be easily adjusted to make more. If doubling this recipe, I recommend blending the ingredients together in two batches, so as to reach the appropriate consistency.
- The recipe will make more mint syrup than is required here. You can keep it covered in the fridge for up to a week. It’s awesome in iced coffee!