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At a glance, you may think they have been rescinded to be a tacky resort drink.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.
Additionally, use this recipe for a delicious non-alcoholic mojito. You can get creative and experiment with other cocktail creations.
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|175||g||granulated white sugar|
|175||g||room temperature water|
|30||g||blanched mint leaves|
On a scale, weight 70g of mint leaves (including stems)
- Fill a large pot with water and boil the water.
- Prepare ice bath: in a medium container, fill entirely with ice and then fill with water.
- 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.
- After 10 seconds, immediately submerge all mint into ice bath. Let cool for 30 seconds.
- Take out and let them dry over a clean towel.
- Once mostly dry, weight 30 grams of blanched mint leaves—stems removed.
- Measure in a container 175 gram of granulated white sugar.
- Add 175 grams of room temperature water.
- Blend sugar and water together.
- Once sugar is dissolved, add the 30 grams of mint leaves.
- Blend for 20 seconds.
- Strain through nut bag.
- Keep in a container. Store refrigerated up to 1 week.