Gluten-Free Mojito Slush

With this drink mix in the freezer, you’re ready hours before the party…or ready to serve drop-in guests a refreshing beverage. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

cups water

cup sugar

3/4

cup fresh lime juice (from about 5 limes)

3/4

cup light rum

1/2

cup lightly packed fresh mint leaves

1 1/2

cups gluten-free ginger ale

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1

In 1 1/2-quart saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved. Cool completely, about 30 minutes.
2

In 8-cup blender, place sugar water, lime juice, rum and mint leaves (if smaller blender, do in batches). Cover; blend on high speed about 20 seconds or until mint is finely chopped.
3

Pour mixture into 13x9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.
4

To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.

Although there are many varieties of mint, peppermint is most commonly used for mojitos.
Omit the ginger ale and serve this traditional Cuban cocktail as a granita.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.