Mojito Icee: Boozy and Virgin Recipes for a Refreshing Chill

“Sheesh, it’s hot.” That Warner Bros. line gets a lot of use around here this season. Rather than melting into a puddle, try making these Mojito Icees—available as a high-octane rum version for adults or a family-friendly mocktail without alcohol. This refreshing recipe, another idea from my husband (The Evil Genius), is ideal for cooling down when the temperature climbs.

I started writing this post intending to say “Happy Friday!” and then realized it was Wednesday. A minty Mojito Icee got me back on track. It’s part drink, part dessert—perfect for sipping through a straw or spooning straight from the glass—and a fast, delicious way to beat the dog days of summer.

One of the best things about this recipe is its flexibility: swap the rum for white grape juice and you have a mocktail everyone can enjoy. The vivid green color is completely natural—no artificial dyes. The mint leaves, blended with lime juice, rum (or grape juice), sugar, and ice, create that bright color and fresh flavor.

That’s really all there is to it: five ingredients, about five minutes, and you’ll be relaxing with a cool treat. Aside from standing in a walk-in freezer, this is one of the fastest, most enjoyable ways to drop your core temperature.

This idea came from my husband, who waits each year for our garden mint to peak before making the first batch of Mojito Icees. It’s a small seasonal ritual: two batches—one mocktail for the kids and one spiked for the adults—lots of dishes (surprisingly), and feet propped on the porch rail while we enjoy the results.

Cook’s Notes

Mint: My husband insists on a slightly fuzzy variety of mint for the best flavor. Any fresh mint will work, but if you grow your own, try a few varieties to see which you prefer.
Rum: Both golden and light rum work well. Golden rum adds a touch of warmth that complements raw sugar; light rum keeps the flavor brighter. Use whichever you prefer.
Sugar: We prefer raw sugars (demerara or turbinado) for a subtle caramel note. You can substitute white sugar, but note that white sugar packs more tightly in a measuring cup, so you may want to start with a bit less, taste, and adjust.
Ice amount: No precise ice quantity is listed intentionally—blend until you reach your preferred icee thickness. Add ice a handful at a time and test; we like a texture that’s spoonable and drinkable, but adjust to taste.
Sweetness: If you like a sweeter, slurpee-style icee, increase the sugar up to double the amount listed. For a drier, more mint-forward finish, stick with the recipe amount.

Mojito Icees {High Octane and Mocktail Versions} from foodiewithfamily.com

Mojito Icee {High Octane AND Mocktail Versions}

Rebecca Lindamood

Ingredients

3/4 cup golden or light rum or an equal amount of white grape juice for a mocktail
1 1/2 cups fresh mint leaves
1/2 cup pure lime juice preferably freshly squeezed, but bottled lime juice works in a pinch.
1/3 cup raw sugar
ice

Instructions

Combine the rum or grape juice, mint leaves, lime juice, and sugar in a blender. Secure the lid and blend on high until the mixture is fully liquified and no visible mint pieces remain; it should be bright green. Add a handful of ice and blend on medium-low until incorporated. Test the texture with a spoon: if it’s too thin, add more ice and blend again until you reach your preferred consistency. Divide among four glasses and serve.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.