The creation of this syrup was fueled by wanting to make mint meringues that actually looked like mint meringues. Not that you wouldn’t believe me if I said a white meringue was mint flavored, but I wanted the cookie to visually match the description. Also, I don’t cook with food coloring so making them green that way wasn’t an option.
Mint turns black quickly once chopped or cooked. That’s why you’re often advised to wait till the last second to use it on your dish if you want the bright green color. I wanted the bright green color so I thought about blanching and set off online to look for advice or thoughts on blanching mint and making mint syrup.
They were so delicious right out of the oven. The delicate wafer-like crispiness when you bit into them gave way to a beautiful mint flavor. Then I left them to dry. And that’s when I learned I had failed.
As I mourned this mess the next couple days, it was becoming increasingly humid, hot, and straight up gross outside. So…mojitos.
*The original recipe calls for a 2:1 ratio of sugar and water to make a sweeter syrup. I prefer my drinks less sweet and a 1:1 ratio was spot-on! I often find mojitos to taste way too sugary, but this was really well-balanced and perfectly sweet.
- 7-10 sprigs of mint
- 1 cup sugar
- 1 cup water
- 1 oz lime juice (about 1 lime well juiced)
- 1 oz mint syrup
- 2 oz white rum
- 5 mint leaves torn up
- Make the simple syrup by combining the sugar and water in a small pot, and over medium heat, stir till the sugar is fully dissolved. Immediately remove from it from the heat and allow it to cool a little.
- Bring a pot of water to a rolling boil. While it's boiling prep a bowl with ice and cold water and set to the side.
- Using tongs, grip the mint stems and submerge the leaves in the water fully for 15 seconds. Remove them and immediately place them in the ice bath to cool. Leave them in the water for 1 minute.
- Take them out and remove the leaves from the stems, place them on paper towels, and pat dry.
- Combine the blanched mint leaves and simple syrup in a blender and blend on high until it's super well blended and you can't see any visible leaves (about 1 minute). Strain the syrup through a fine strainer and keep the syrup refrigerated until you're ready to use it!
- Combine the lime juice, mint syrup, and rum in a shaker with ice. Tear the mint leaves and add it to the shaker. Shake the ingredients well and strain over a glass of ice. Garnish with mint or lime and serve!