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Mojito Recipe

TahiraJaved
Mojito Recipe
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TahiraJaved

Mojito Recipe

This Mojito Recipe presses fresh spearmint and lime wedges with a quick simple syrup, then adds fresh lime juice, crushed ice, and very cold sparkling water for a bright, fizzy, cooling drink. Pressing the mint gently, instead of shredding it, keeps the flavor sweet and clean. Ready in about 23 minutes with no rum needed, this homemade mojito is perfect for summer parties, barbecues, and brunch.
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Prep Time 10 minutes
Cook Time 3 minutes
Syrup Cooling 10 minutes
Total Time 23 minutes
Servings: 4 glasses
Course: Drinks
Cuisine: Cuban inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Simple Syrup
  • 1/2 cup granulated sugar
  • 1/2 cup water
For the Mojito
  • 40 fresh spearmint leaves
  • 5 limes 4 juiced to yield 1/2 cup juice; 1 cut into 8 wedges
  • 3 cups sparkling water or club soda very cold
  • 4 cups crushed ice or as needed to fit the glasses
For Garnish
  • 4 thin lime wheels from an additional lime
  • 4 fresh mint sprigs

Equipment

  • Wooden muddler presses the mint and lime gently, without shredding the leaves
  • Citrus juicer squeezes the limes without crushing the bitter pith
  • Highball glasses show off the layers of ice, mint, and lime
  • Small saucepan dissolves the sugar into a clear syrup
  • Clean kitchen towel and rolling pin crush ice into small, snowy pieces
  • Long bar spoon stirs the drink from the bottom up

Method
 

  1. Simmer the sugar and water for 2 to 3 minutes, stirring until clear, then cool for 10 minutes. This makes more syrup than the four drinks require.
  2. In each glass, gently press 10 mint leaves, 2 lime wedges, and 2 tablespoons syrup 5 to 6 times, stopping when fragrant.
  3. Stir 2 tablespoons fresh lime juice into each glass.
  4. Add crushed ice, leaving enough room for the sparkling water.
  5. Top each glass with about 3/4 cup cold sparkling water, stir gently, and garnish with a mint sprig and lime wheel. Serve right away.
    6. Press the mint 5 to 6 times and stop; shredded leaves release bitter chlorophyll, and gentle pressing keeps the drink sweet and floral.

Notes

  • Use spearmint, not peppermint, for a soft, sweet flavor.
  • Add the sparkling water last so the drink stays fizzy.
  • Use fresh lime juice, since bottled juice tastes flat.
  • Use 2 tablespoons syrup per glass and refrigerate any leftover syrup.
  • The four garnish sprigs are counted once; use an additional lime for the garnish wheels.
Storage: Refrigerate the syrup up to 2 weeks and the lime juice up to 2 days; assemble each glass fresh.

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