Mojito Granita with Blueberries and Rum Whipped Cream
Makes: 6
  • 2 cups water
  • 1 cup sugar
  • 1 cup packed fresh mint with stems
  • ¾ cup fresh lime juice
  • ½ cup gold rum (do not use dark rum as the flavor is too strong)
Rum Whipped Cream:
  • ½ cup chilled heavy whipping cream
  • 2 tablespoons gold rum (do not use dark rum as the flavor is too strong)
  • 1 tablespoon sugar
  • 1 tablespoon finely chopped fresh mint leaves
  • 2 tablespoons blueberry jam
  • 1 tablespoon fresh lime juice
  • 2 cups fresh blueberries
  • 6 fresh mint sprigs (garnish)
  1. For the granita: Combine water, sugar, and mint in medium saucepan. Stir over medium heat until sugar dissolves. Bring to simmer. Remove from heat. Cover and let stand 1 hour.
  2. Strain syrup into shallow plastic container, pressing on solids. Mix lime juice and rum into syrup. Cover and freeze overnight.
  3. Drag metal fork across surface of granita, forming icy flakes. Repeat until all ice is flaked. Cover and return granita to freezer. (Can be made 1 week ahead; keep frozen).
  4. For rum whipped cream:
 Using electric mixer, beat cream, rum, sugar, and mint in medium bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Re-whisk to thicken before using.)
  5. Place 6 martini glasses in freezer for at least 1 hour or overnight.
  6. For blueberries: Mix jam and lime juice in medium bowl to blend. Fold in blueberries. (Can be made 4 hours ahead. Cover and refrigerate).
  7. Spoon ¼ cup blueberries into bottom of each of 6 frozen martini glasses. Top each with ¼ cup (packed) granita, then 2 tablespoons whipped cream. Top each with another ¼ cup (packed) granita, 2 tablespoons whipped cream, then remaining blueberries. Garnish with mint sprigs and serve immediately.
Recipe by Bakepedia at