Mojito Mixer Recipes
MOJITO MIXER
This is a easy to make mojito syrup mixer. There is no alcohol in this, and this isn't a recipe for the mojito cocktail. You can make this ahead of time and keep it in the fridge for months. The best part is that you don't have to walk around with mint leaves in you teeth. I use key limes for this recipe, I think they have a better flavor than regular limes. If you can't find key limes, then use regular limes but only half the amount.
Provided by ROV Chef
Categories Beverages
Time 10m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Mix the sugar and water in a medium saucepan. Heat on medium high and bring to a boil.
- Cut the limes in half and give the mint leaves a crush in your hands and add to the sugar and water mixture.
- Turn heat down to medium and let simmer for five minutes to steep the flavor out of the mint and limes.
- Pour syrup through a strainer and chill.
- Keep the syrup refrigerated.
- To use this syrup to make a Mojito, pour about 1 tablespoon (give or take) over ice, add your rum and club soda, mix well and serve in a chilled glass.
- Now I'm not giving anything exact here because I have always eyeballed it when I make mojitos. Just don't use too much syrup, you should be able to figure out a good ratio to fit your taste after a few tries.
Nutrition Facts : Calories 2493.9, Fat 1.2, SaturatedFat 0.2, Sodium 35.9, Carbohydrate 658.7, Fiber 16.3, Sugar 607.9, Protein 4.3
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
MOJITO
Shake up your own refreshing Mojito cocktail, blended with the traditional lime, mint and rum, with this recipe from Food Network.
Provided by Food Network
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
- Garnish each with a slice of lime and a sprig of mint.
MOJITO RECIPE
Mix this classic cocktail for a party using fresh mint, white rum, sugar, zesty lime and cooling soda water. Play with the quantities to suit your taste.
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 5
Steps:
- Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go - you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice.
- Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.
Nutrition Facts : Calories 158 calories, Fat 0.1 grams fat, Carbohydrate 4.6 grams carbohydrates, Sugar 4.3 grams sugar, Protein 0.3 grams protein
MOJITO BARS
Looking for a homemade dessert using Gold Medal® flour? Then try this mouth-watering mojito bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 13
Steps:
- In small bowl, combine rum and chopped mint. Set aside.
- Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.
- Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.
- Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.
- Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bars, Sodium 75 mg, Sugar 16 g, TransFat 0 g
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