Blueberry Mojito Adult Snow Cone

Blueberry Mojito Adult Snow Cone

For Blueberry Syrup

1/2 Cup Blueberries (fresh or frozen)
7-8 Fresh Mint Leaves
1/4 Cup Water
1/4 Cup Turbinado (Raw) Sugar

Blueberry Mojito Snow Cone

Pulverized Ice
4 Ounces White Rum
Juice From 1 Lime
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For Blueberry Syrup

Place all of the blueberry syrup ingredients into a small saucepan.
Heat over medium high heat and stir while the sugar melts. While stirring, smash up the blueberries and bruise the mint leaves.
Leave the blueberry syrup over heat until you see it begin to thicken (the bubbles will be a bit slower to form).
Remove from heat and let cool for 10 minutes.
Place a small strainer over a container. Pour the blueberry mixture into the strainer and run a wooden spoon or spatula over the blueberries to separate the juices from the skins and mint leaves. (Toss the skins and mint leaves.)
At this point you can either cover the syrup and put it in the refrigerator to chill. Or you can mix the rum and lime juice into the syrup and place the container into the freezer to chill faster.
Add ice cubes to your blender a few at a time (I pulverized 4-6 at a time) and dump the chopped up ice into another container.
Continue pulverizing the ice until you get the desired amount (I made approximately 2 cups of pulverized ice).
The ice can then go into the freezer, for later use or you can dish it up immediately.
To Make the Blueberry Mojito Snow Cone

Spoon ice into a chilled rocks or martini glasses.
If you didn’t add the rum and lime juice to the blueberry syrup yet, now is the time to stir it in.
Give the syrup a good stir and pour even amounts over each glass of ice.
Serve with a sprig of mint, a straw and a small spoon.
Quick notes
I used turbinado sugar in this recipe, but you could use regular granulated sugar in it as well.

You could make up a different kind of fruit syrup and make lots of different flavors. Have fun with this recipe!

Preparation time: 30 minute(s)

Cooking time: 7 minute(s)
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