Mint gives sun tea, salads, and tabbouleh new meaning, launching them into the category of bold and refreshing. The same is true for mojitos. What would summer be without a mojito made with mint fresh from the garden?
1 part sugar
1 part water
Sprigs or leaves of herbs or fruit
Start with 1 1/2 cups fruit to your 1:1 ratio of sugar and water and experiment until you find the right intensity of flavor.
1/2 cup mint simple syrup
3 limes. 2 squeezed to yield 1/2 cup juice and 1 quartered for garnishing
1 cup rum
1 cup selzer or soda water (the bubblier the better)
1 bunch spearmint sprigs
First, make a simple syrup of mint (as described above) and let it cool.
Combine simple syrup, lime juice, rum, and soda water in a quart jar or pitcher, and mix well.
Serve mojitos over ice-filled glasses and serve with a wedge of lime and a few leaves or a sprig of mint.
Prepare your herbs or fruit.
Combine water and sugar in a pot or sauce pan, stir until sugar dissolves, and bring to a boil. If you’re making a simple syrup with fruit, stir it in at the same time as the sugar.
As soon as the mixture boils, remove from heat, and add twigs and leaves for herb infusions. Cover and let steep until the syrup is cool.
Once cool, run the mixture through a fine mesh strainer to remove all the bits of plants or fruit. (It’s possible to also fish out twigs and chunky leaves with a fork or tongs.)
Pour your syrup into a clean jar and refrigerate until you’re ready to serve.