Frozen Kiwi Mojito

Having a BBQ or get together for Memorial Day? Looking for something different? These Frozen Kiwi Mojito are light, refreshing, and minty, and they can be made with or without alcohol.  They go great with appetisers and everyone will love them. Without alcohol, kids can drink them as smoothies.

One of the key ingredients in Mojitos is fresh mint. Here in Pennsylvania my mint ,which loves cooler weather, has been blooming since beginning of April. If you don't grow your own mint, fresh mint is usually available in most supermarkets.

Mint incidentally is very good for you.

 Nutritionally, it has vitamin A, C, B12, thiamine, folic acid and riboflavin. In addition, it has minerals including iron and is packed powerful antioxidants and chlorophyll.

 Mint is ridiculously easy to grow, and once you begin growing mint, you will have an abundant supply forever. It returns every season and spreads. It likes partial sun and humid weather and literally takes no care! 

Twenty years ago, I planted a single tiny mint plant, and now every April - well,  look at my mint garden, you can see how it has spread and spread.  It is worth the small investment and there are so many recipes that call for fresh mint. If you know someone who grows mint, ask them for  a shoot or two to plant. If they are like me, they will have plenty to share. 

Frozen Mojitos are easy to make. Just get out that blender, add the ingredients, and whirl away. In minutes you can be enjoying a refreshing mojito .

Ingredients:

Juice of 2 fresh limes
1/2 cup agave syrup ( or any sweetener of your choice)
4 ounces of plain white rum (or leave out the alcohol)
1/4-1/2  cup of fresh mint leaves
1 cup fresh kiwi, peeled and cut up
2 cups crushed ice or 1 cup of frozen kiwi and 1 cup crushed ice)

Directions:
Put all ingredients in the blender and whiz away until well blended.
Serve with a sprig of mint and a slice on kiwi on the rim of the glass.

***For a non-alcoholic drink, leave out the rum.
***Most plain rums are gluten free ; flavored rums may not be, so you will have to check

What else do I do with mint?

• I use mint to make  hot or as iced mint tea. 
• We add mint leaves to homemade lemonade,
•  I place a bunch in a vase to enjoy in my kitchen, and 
• I use it as a garnish. 
• I make a minted carrot salad, zucchini with lemon and mint, and 
• omelets with dried mint which are actually sensational.
•  I also add some sprigs of fresh mint to my juicer when I am making green juice 
• If I am feeling ambitious, I will dry big batches to use in recipes throughout the winter.
• Mint Ice Cubes are great for a party

How to make mint ice cubes
You simply place a sprig of fresh mint in each container of an ice cube tray. Fill with water and freeze. You have a pretty ice cube with fresh mint in the middle.

Another variation for making mint ice cubes is to place about 12 mint stalks in a deep pot or bowl and pour boiling water over and allow to steep until the water brews into a strong mint tea. Remove leaves, allow to cool and then fill the minted tea into an ice cube tray or two. Add a sprig of mint to each compartment if desired and freeze. Mint ice cubes are a nice addition to almost any drink especially lemonade, iced herbal tea or even to a glass of plain water.

How to dry mint:
You can wash and dry mint for future use in omelets, cooking, etc.
It is a simple procedure. Just wash the mint, place on a rack and leave for about 4-5 days until the leaves turn dark, dry and brittle.( may be less, depends on the humidity)
Remove from stems, place into a food processor with the metal blade and pulse on and off until mixture becomes very small. Store in a jar with a tight lid. Will last all winter.

Takes about 4 days to dry; remove leaves from stems and crush or put into small processor

This recipe is shared on the following blog carnivals:
Melt in Your Mouth Monday, Just another meatless Monday, Slightly Indulgent Tuesday,  Dr. Laura's Tasty Tuesday, Grain Free Tuesday,  Tuesday At The Table, Made From Scratch Tuesday, Real Food Wednesday,  Recipes I can't wait to try, What's Cooking Wednesday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Dr. Laura
Fight Back Friday, My Sweet and Savory Potluck Sunday, Your recipe, my kitchen, Mangia Monday,
Fresh Bites Friday, Tuesday at The Table, Foodie Friday, Thrilling Thursday,
Thursday Ultimate Recipe ,It's a Keeper Thursdays Friday Potluck. Food on Fridays” Midnight Maniac  Vegan Monday, Homemaker Monday, Saturday Swap, Potluck Sunday
Gluten Free Wednesday, Gold Star Wednesday,“Food on Fridays” The Blog Entourage Full Plate Thursdays,  Garden Variety Wednesday Sugar Free Sunday, Savory Sunday  Happy Hour Friday  Katherine Martinelli Mint Blog Hop

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