Steep mint into the syrup the night before for max flavor extraction.
Bench-tested by the Will It Slush? team · Last revised July 16, 2026
Ingredients
Scale the batch — amounts update live in your units.
- White Rum235 ml
- Mint Simple Syrup (2:1)120 ml
- Fresh Lime Juice150 ml
- Water475 ml
- Sugar (to taste)25.6 g
Method
- 1.Make mint syrup: steep 1 cup mint in hot 2:1 syrup, strain.
- 2.Combine all in Slushi, run 55 min.
- 3.Garnish with mint sprig + lime.
Need the gear?
Amazon picksThis recipe is dialed in for the Ninja Slushi family. Pick your machine:
As an Amazon Associate we earn from qualifying purchases.
Notes from our testing
Mint goes in as syrup, never as leaves — the auger shreds them black in ten minutes.
Whole mint leaves in the chamber is the single most common Slushi mojito mistake. The auger turns continuously, and after ten minutes the leaves are pulverised into a grey-green confetti that both looks unpleasant and tastes bitter, because you have extracted the chlorophyll along with the oil.
Make a mint syrup instead. Steep a big handful of mint in hot simple syrup for fifteen minutes off the heat, strain it, chill it. You get a cleaner mint flavour, the drink stays a bright pale green, and the syrup is doing double duty as your sugar source so it does not disturb the Brix calculation at all.
The rest is straightforward: about 4 oz of white rum, 3 oz of fresh lime, mint syrup to around 12 Brix, water to fill. Roughly 10% ABV. Soda water instead of still water is fine, though the carbonation is gone by the time it dispenses.
Garnish with a slapped mint sprig on the glass. That gives you the aroma hit at the nose that the frozen drink cannot deliver on its own, since cold suppresses volatile aromatics far more than it suppresses sweetness.