By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
Two days to go after an early morning trip to buy the wholesale flowers we were going to use in the table arrangements I helped the couple prepare dinner for their parents. Sherin had virgin mojitos planned for when their guests arrived, so I offered to make my Easy Mint Mojito Syrup, so they could just keep it in the fridge until people were due, when they could mix it up, to taste with more lime wedges, fresh mint, ice and soda water in a pitcher, or in individual glasses depending on how they wanted to serve it.
The mojitos went down a storm, and when I was talking Sherin through it, I realised that I’ve been making it for years without ever sharing this simple recipe, which really will help you make the best at home mojitos you’ve ever had. Infusing the mint in the sugar syrup helps capture that fresh taste that sometimes gets lost with muddling, and the lime juice will help both ensure a consistent flavour, and preserve the sugar syrup so that it has a nice long life in the fridge; I’ve kept this for up to two weeks before!
I’ve provided the recipe for the syrup below, as more of a template for your drinks, as it will really depend on the juiciness of your limes, if you’re using cubed or crushed ice (crushed is always better, but I can’t afford one of those fancy fridges that does it for you!) and the size of your glasses / pitcher. Always taste as you go along, and with the syrup as a base you’ll never go wrong!
An easy, make-ahead mint mojito cocktail syrup you can store in the fridge to make a pitcher of white rum or virgin mojitos at a moments notice.
For the Easy Mint Mojito Syrup
200g (7 oz) White Caster (Granulated) Sugar
100g (3.5 oz) Water
Large Handful Mint Leaves
Juice of 1 Large Lime
To Make Mojitos
Fresh Lime Wedges
Crushed or Cubed Ice
Chilled Soda Water
To make the Easy Mint Mojito Syrup combine the sugar and the water in a small saucepan over a medium heat. Stir or whisk until the liquid has heated and all of the sugar has dissolved, and remove from the heat.
Stir in the mint leaves, and leave to infuse for 15 minutes. Don’t be tempted to leave the mixture for longer, as the mint will start to brown and add an off taste to the syrup.
Squeeze out the mint leaves, removing them from the syrup. Stir in the lime juice and allow to cool completely before storing in a sterilised jar or bottle, in the fridge.
To make mojitos in glasses, add a shot of syrup and a shot of white rum to a cocktail shaker. Add ice (preferably crushed), a couple of sprigs of fresh mint and a couple of lime wedges, squeezing their juice into the mixture before adding. Muddle everything together, and taste to see if you need more syrup. Pour into a glass, and top up with soda water.
To make a pitcher of mojitos, add a shot per person of syrup and rum to a pitcher along with a mint sprig and two lime wedges per person, again squeezing their juice into the pitcher as you go. Add a generous amount of cubed ice, muddle and top up with soda water. Now taste to see if any more syrup is required.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*