Mojito Syrup Recipe (Fresh Mint Syrup)

I'm not going to lie, I love a good mojito. The rum, fresh mint, and lime make me feel like I'm on an island somewhere (or a beach in Florida) melting  the stress away.

At a glance, you may think they have been rescinded to be a tacky resort drink.

But make no mistake.

A well-made mojito with a quality rum and fresh ingredients is a thing of beauty.

The secret elevating a Mojito from good to addicting is using this fresh mint syrup.

How to use this syrup

Use this syrup in this upgraded Mojito cocktail recipe.

No-Muddle Mojito Recipe (To Make Them Faster)

This is the secret to a better—and faster—Mojito cocktail.

Deconstructed Drinks — Master Cocktails and Coffee at HomeEdd Siu

Additionally, use this recipe for a delicious non-alcoholic mojito. You can get creative and experiment with other cocktail creations.

Video Recipe

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On a scale, weight 70g of mint leaves (including stems)

1. Fill a large pot with water and boil the water.
2. Prepare ice bath: in a medium container, fill entirely with ice and then fill with water.
3. Once water is boiling, submerge mint leaves into water for 10 seconds. Use a sieve for safer handling, or carefully grab leaves from stem and sink mint leaves.
4. After 10 seconds, immediately submerge all mint into ice bath. Let cool for 30 seconds.
5. Take out and let them dry over a clean towel.
6. Once mostly dry, weight 30 grams of blanched mint leaves—stems removed.
7. Measure in a container 175 gram of granulated white sugar.
8. Add 175 grams of room temperature water.
9. Blend sugar and water together.
10. Once sugar is dissolved, add the 30 grams of mint leaves.
11. Blend for 20 seconds.
12. Strain through nut bag.
13. Keep in a container. Store refrigerated up to 1 week.