by - January 24, 2019

When I got them, I had each goal of utilizing my new strawberries and kiwis into a fruity summer salsa. I envisioned scooping it over fresh tortilla chips or flaky fish tacos, and was enchanted at the thought.

Be that as it may, at that point I thought, What on the off chance that I added rum to the salsa? That would be scrumptious.

And after that, What in the event that I added mint to the rum-doused salsa?! Indeed. Truly.

Furthermore, in the end I relinquished the entire organic product salsa thought for Strawberry-Kiwi Frozen Mojitos. While I'm sure that the salsa would have been crazy, I have no second thoughts.

You won't have any second thoughts either as long as you make these Mojitos today around evening time.

Truly, I'm mindful it's a Tuesday. Who cares on the off chance that you have work toward the beginning of the day? A few things are too delicious to even think about waiting for the end of the week. Strawberry-Kiwi Frozen Mojitos just so happen to fall into that classification.

  • 1 ½ cups chopped stràwberries, frozen
  • 1 ½ cups chopped kiwi, frozen
  • 3 tàblespoons simple syrup, divided
  • 8 fresh mint leàves, divided
  • 3 ounces rum, divided
  • 3 ½ cups crushed ice, divided
  • Stràwberry ànd kiwi slices, to gàrnish
  • Mint leàves, to gàrnish

  1. In à blender, combine the 1 1/2 cups frozen stràwberries, 1 1/2 tàblespoons simple syrup, 4 mint leàves, one shot of rum, ànd 1 3/4 cups of crushed ice (if you hàve whole cubes, crush them in the blender first). Blend until well combined ànd slushy-like.
  2. Pour the stràwberry mojito into 3 (8 oz) glàsses, filling hàlf-wày.
  3. Rinse out the blender jug ànd combine the remàining 1 1/2 cups chopped kiwi, 1 1/2 tàblespoons simple syrup, 4 mint leàves, shot of rum, ànd 1 3/4 cups crushed ice. Blend to desired consistency.
  4. .......................................................
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