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Batch-Muddled Mojitos
A stand mixer makes muddling mojitos for a crowd a breeze. The syrup and rum can be combined, covered and refrigerated for up to 24 hours; any longer than that and the flavors mellow too much. We especially enjoy the slight salinity of San Pellegrino with these mojitos, but any carbonated water works. If you prefer to mix individual servings, don’t combine the rum and syrup. Instead, fill highball glasses with ice, pour 1½ ounces syrup and 2 ounces rum into each, stir, then top with carbonated water, if using.
8
Servings
Tip
Don’t forget to wash the limes to remove any wax or residue that may be on them. Warm water works best.
10 minutes
Ingredients
-
7
limes, coarsely chopped
-
4
cups fresh mint leaves
Directions
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01In a stand mixer with the paddle attachment, mix the limes, mint, sugar and salt on low until the limes release their juice, the mixture is fragrant and a syrup has formed, 1 to 1½ minutes.
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Love this recipe! Just have always been confused about THE SALT. How much?