What. Is. With. This. Rain? I feel like it’s never going to stop raining in Philadelphia! It is now mid- to late May and all I want to do is enjoy some warm weather on my deck. Even if the weather isn’t cooperating, I can still pretend it’s summer with the help of David Burtka’s cookbook: Life is a Party.
Chef, actor, and entertaining authority David Burtka knows that every day can be a party. Over a lifetime of throwing epic gatherings, the Cordon Bleu-trained Burtka has perfected the formula for creating easy and perfect get-togethers at home. Now, in the pages of his debut cookbook, he’s sharing all of his secrets and an intimate look into the lives of one of Hollywood’s favorite families. Everything you need to throw a memorable party, or to make a delicious weeknight meal, can be found in the pages of Life is a Party. The cookbook is broken into sixteen party themes – from cozy game nights at home to elegant New Year’s fêtes-are built around doable, show-stopping menus that take the guesswork out of high-impact hosting. Complete with endless and fun ways to mix-and-match dishes, create stunning decor, prep ahead, and get guests involved, David helps you put all the elements in place to make every party a success without ever losing your cool.
The cookbook is broken into seasons to help plan party themes for different holidays and weather. Each party theme is better than the last! But after this weather, I knew I had to make a summer-themed recipe to help me dream of nicer days. I was drawn to a cocktail from the “Sunday Funday” party theme: Mojito Slushies. This yummy spin on the classic cocktail is the perfect refreshing cocktail to cool you down from hot summer days! This recipe is also a great make ahead recipe, with minimal work when you’re ready to serve it.
I also have a copy of Life Is A Party to give away! More details after the recipe.
Ingredients:
- 2 cups sugar
- 2 1/2 cups water, divided
- 1 large bunch fresh mint
- 2 cups fresh lime juice (12-16 limes),
- ice
- 24 oz white rum (or 24 oz lemonade for a mocktail)
- mint sprigs, for garnish
- lime wheels, for garnish
Begin by making the mint simple syrup. Add 2 cups sugar and 2 cups water to a small pot over medium heat. Bring to a simmer and cook, stirring, until the sugar has completely dissolved, about 3 to 5 minutes.
Remove from heat and add in the fresh mint. Use a spoon or spatula to press the mint down into the syrup. Let the syrup and mint cool for 1 hour.
After 1 hour, strain the syrup and mint through a fine mesh strainer over a bowl, using the back of a spoon to press down on the mint to extract as much flavor as possible. This syrup will last in the fridge up to 1 month if stored in an airtight container.
Pour 2 cups of the mint simple syrup into a large pitcher along with the lime juice and 1/2 cup water, stirring to combine. Pour the mixture into ice cube trays and freeze completely, at least 6 hours.
To make a batch of 6 mojito slushies, count out half the frozen mint-lime cubes and add to a blender. Add roughly 2/3 normal ice cubes as there are mint ice cubes, then add 12 ounces of rum or lemonade. Blend until smooth.
Divide the mixture among six glasses and garnish each with a mint sprig and lime wheel.
When everyone is ready for another round, blend up the second batch so that they don’t melt before you’re ready for them!
These are so bright and refreshing! I love the texture of these slushies… I suggest serving these with metal straws if you have any!
So on to the giveaway. Use the widget below to enter to win a copy of this awesome cookbook!
Ingredients
- 2 cups sugar
- 2 1/2 cups water, divided
- 1 large bunch fresh mint
- 2 cups fresh lime juice (12-16 limes),
- ice
- 24 oz white rum (or 24 oz lemonade for a mocktail)
- mint sprigs, for garnish
- lime wheels, for garnish
Instructions
- Begin by making the mint simple syrup. Add 2 cups sugar and 2 cups water to a small pot over medium heat. Bring to a simmer and cook, stirring, until the sugar has completely dissolved, about 3 to 5 minutes.
- Remove from heat and add in the fresh mint. Use a spoon or spatula to press the mint down into the syrup. Let the syrup and mint cool for 1 hour.
- After 1 hour, strain the syrup and mint through a fine mesh strainer over a bowl, using the back of a spoon to press down on the mint to extract as much flavor as possible. This syrup will last in the fridge up to 1 month if stored in an airtight container.
- Pour 2 cups of the mint simple syrup into a large pitcher along with the lime juice and 1/2 cup water, stirring to combine. Pour the mixture into ice cube trays and freeze completely, at least 6 hours.
- To make a batch of 6 mojito slushies, count out half the frozen mint-lime cubes and add to a blender. Add roughly 2/3 normal ice cubes as there are mint ice cubes, then add 12 ounces of rum or lemonade. Blend until smooth.
- Divide the mixture among six glasses and garnish each with a mint sprig and lime wheel.
