As soon as I asked my husband to buy all of the fruit for the Apple Berry Salsa, he immediately asked if I would make a pitcher of mojitos too. Next time you are in the mood for a refreshing drink, you must give this recipe a try!
The night I met my husband, I was cooking dinner at a friend’s house (chicken quesadillas, queso dip and mojitos) and she had invited her friend over. At first, I was pretty mad. I thought it was going to be a girl’s night, but her friend ended up bringing Kevin with him. He said it was one of the best meals he has ever had and it’s something we still eat at least once a month, minus the mojitos of course! The original recipe is from The Pampered Chef, and I just took their ideas and ran with it. The small changes that I have made really enhance all of the different flavors in a mojito. Another great thing about this recipe is that it is so refreshing that you don’t even have to make it alcoholic. Personally, I am not a big drinker because of certain health problems but I normally pour myself a tall glass before I add the liquor so I can enjoy it too!
Not Your Typical Mojito
- 2 lemons
- 2 limes
- 2 oranges
- 1 cup of water
- 2 cups of sugar
- Large handful of mint (regular, pineapple, chocolate, whatever is available) about an ounce
- ¼-1/2 cup of flavored rum to taste. So far I have tried pineapple, coconut and mango (optional)
- 1-1½ cups white rum to taste (optional)
- About a liter of sprite (if making non-alcoholic use all fruit juice and more Sprite)
The first and most important step is making the simple syrup. Simmer the water and one cup of sugar and put the other cup of sugar in a bowl for the rimmer. Break up the mint leaves and stems to release all of the flavors and put it in the pot with the sugar and water. Zest 1 ½ lemons, limes, and oranges right on top of the mint and stir occasionally. Make sure you don’t burn the mint! Meanwhile, finish zesting the remaining halves of the fruits into the bowl of sugar. Using a fork, blend the zest into the sugar. Once you can’t see the individual pieces of zest you know your rimmer is done. By now, your simple syrup should be ready.
Strain the mixture into a pitcher. Juice 1 ½ lemons, limes, and oranges right on top of the minty mixture in the strainer. You want to get as much flavor from that mixture as possible before you dispose of it. In another bowl juice the other halves of the fruit so you have a liquid to help pick up your rimmer. The next part is optional. Add the flavored and clear rums through the strainer as well. You can adjust the measurements however you like; this is just the way that all of my friends prefer for me to make them!
Lastly (and slowly) add the liter of Sprite. Strange for a mojito, I know but trust me it works great! You don’t have to use Sprite it’s just what we generally use. I have made it with Sierra Mist in the past, but I normally just buy what’s on sale!
Refrigerate for at least an hour to let the flavors combine and chill. When you are ready to pour one, dip a glass in the fruit juice (you can add water if that’s too acidic for your taste) and then dip it in the bowl with the rimmer. Fill your glass with ice, drop a few cherries in and then pour your mojito. I garnish mine with an orange peel and a small mint leaf. Enjoy responsibly!