These alcoholic snow-cone syrups are sure to be a hit. But if you prefer something nonalcoholic, just omit the booze.
- Servings: 24
- Yield: Makes 3 cups
Photography: Raymond Hom
Source: Martha Stewart Weddings, Spring 2012
- 2 cups fresh mint leaves
- 3 cups sugar
- 5 limes, zested and juiced (1/3 cup zest, 2/3 cup juice)
- 1/2 cup white rum
- Crushed ice, for serving
Prepare an ice-water bath. In a medium saucepan, blanch mint leaves in boiling water for 30 seconds, then place immediately in an ice-water bath. Squeeze out all excess liquid from mint, and set aside. Bring sugar and 1 cup water to a boil in a medium saucepan and cook until sugar is completely dissolved, about 1 minute. Remove from heat, stir in lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup. Puree in a blender until fine bits remain. Strain to remove the mint and zest, then stir in lime juice and white rum. Refrigerate syrup, covered, until cold. For each mojito, pour 2 tablespoons syrup over 1/2 cup crushed ice.