Lime slices, mint sprigs, and sliced honeydew for garnish (all optional)
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.
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!