Facts about the economy of Puerto Ricofrozen mojito - panning the globeI just got back from a week in Puerto Rico with my husband and two of my boys.  It was incredibly relaxing.  There’s something about the ocean that pulls the tension right out of me. It was warm and breezy – perfect weather for sitting in a beach chair and reading and sipping the occasional rum drink.  At the poolside tiki bar I discovered my new favorite caribbean cocktail: a frozen mojito.  I went up to order a regular mojito and a woman seated at the bar told me I had to try it frozen.  So I did.  It was perfect – frothy, mint-flecked, light, limey, and refreshing.

Streets of Old San JuanThere is so much to see in Puerto Rico, besides the beautiful coastline.  We spent a day touring old San Juan.  Another morning we hiked in the El Yunque rainforest to a beautiful waterfall.  El Yunque is the only rainforest in the USA.

Puerto Rico Rain ForestOur last excursion was night-kayaking to a bioluminescent bay. We paddled for 20 minutes in total darkness, through a channel flanked by Mangrove trees.  Our destination was Laguna Grande, one of only 5 bodies of water in the world containing microorganisms called dinoflaggelates.  When you jiggle the water and disturb them, they glow.  It was an interesting night but I was afraid to bring my camera along so you’ll have to use your imagination.

Pasta e Pueblo restaurant We had many enjoyable dinners out.  Our most memorable meal was at a tiny shack across from the beach in Luquillo, called Pasta Y Pueblo.  There were only 5 tables.  It was charming and the service was excellent.  All of us ordered fresh fish.  I had salmon that was seasoned and cooked to perfection.  It sat on top of a bed of ziti with creamy alfredo sauce, and there were lots of interesting drizzles and sprinkles of flavor around the plate.  Pasta and fish is not an obvious pairing, but it was great!

pasta and fish This trip has got me thinking about summer barbecues and what I’m going to throw on the grill.  I definitely know I’m serving frozen mojitos.

frozen mojito recipe - panning the globe

Recipe type: cocktail
Cuisine: Puerto Rican
Prep time:
Total time:
Serves: 2
A light and minty frozen Mojito - festive and refreshing
  • 4 tablespoons (1/4 cup) of simple syrup or agave nectar (to make simple syrup, heat equal parts sugar and water until sugar melts. Cool.)
  • 6 tablespoons fresh lime juice (4-5 juicy limes)
  • 12-14 mint leaves plus extra leaves or sprigs for garnish
  • 4 ounces chilled white rum (1/2 cup)
  • 2 cups of ice
  • Optional garnish Lime slices (squeeze into your drink if you like it extra limey)
  1. Combine simple syrup or agave nectar with lime juice and mint in a blender. Pulse several times to combine. Add ice and rum and pulse until ice is finely crushed and mint is chopped into tiny flecks, giving the drink a light green hue. Pour into 2 glasses and garnish with mint sprigs and slices of lime. Enjoy!
  2. Note: to make them extra frosty, prepare them an hour or two ahead and store them in the freezer in airtight containers. Stir well and scoop into glasses and enjoy!




  1. Barbara Joseph says

    Had the best Mojito of my life(!) last week while in Tulum, Mexico. Not sure what specifically make it so good (other than the ambiance, sunset, company of family/friends) but there was definitely a lot of sliced limes and lots of pulped mint leaves – yum! Thanks for bringing back a good memory!

  2. says

    Found your site through Pinterest. Your pictures are amazing – I almost tried to grab your glass… I was disappointed when I jammed my finger into the screen. Thanks for posting, this will be coming with me to the river this weekend!

    • Lisa Goldfinger says

      Thanks Alyssa! For your nice comment and for making me laugh. Hope your finger is ok – that Mohito will help it feel better. :) Lisa

  3. Carole says

  4. Mindy says

    Lisa, Your frozen mojito recipe is devilishly good! I served them at a party and EVERYONE loved them. Some people only tried them to be polite, but they came back for seconds and thirds!! I was glad I took your tip and made them in advance. They are my new favorite summer drink. :)

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