New This Month

Mojito Syrup

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


  1. 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.

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