Mojito Syrup

Skip the store-bought mixers and make your own fresh mojito concentrate at home. This simple mason jar recipe combines fresh lime juice, mint, and homemade simple syrup to create a bright, refreshing concentrate that's ready whenever you are. Keep a jar in the refrigerator and simply pour over ice with a splash of sparkling water for an instant mojito mocktail, or add rum for a classic cocktail. It's the perfect make-ahead drink for summer entertaining, backyard gatherings, and warm evenings on the patio.



What you'll need: Makes about 4-6 drinks
For the Mojito Concentrate:

  • ¼ cup fresh lime juice (from about 8–10 limes)

  • 1 cup simple syrup

  • 1 cup fresh mint leaves, lightly packed

  • 1–2 limes, sliced (optional, for serving)

For Serving (Per Glass):

  • ~2 ounces mojito syrup (adjust to taste)

  • Ice or frozen limes

  • 2 ounces white rum *optional

  • 6–8 ounces club soda or sparkling water

  • Fresh mint sprig and lime wedge, for garnish

How to make it:

  1. Make the simple syrup. With equal parts water and sugar (1 cup each), warm over medium heat and stir until sugar is fully dissolved. Set aside to cool.

  2. Add the lime juice, simple syrup, and mint leaves to a mason jar.

  3. Using a muddler tool or the back of a wooden spoon, gently press the mint leaves 5-6 times just to release their oils. Do not over-muddle or let the leaves tear.

  4. Seal the jar and refrigerate for at least 4 hours, or overnight for the best flavor.

  5. After infusing, strain out the mint leaves if desired. The concentrate can be stored in the refrigerator for up to 5 days.

  6. To serve, fill a glass with ice and pour in 2 ounces of the concentrate. Top with club soda or sparkling water and stir gently. Adjust flavor as desired.

  7. Garnish with fresh mint and a lime wedge before serving.

To Make a Cocktail:

Add 2 ounces white rum to each glass before topping with sparkling water.

Notes:

  • To make simple syrup: boil 1 cup water + 1 cup sugar until the sugar is dissolved. Shut off the heat and let completely cool before using. Store in the fridge for 7-10 days.

  • Toss washed, sliced lime wedges or coins in the freezer to use in place of ice cubes. They’ll keep your mixture cold without watering it down as they melt.

  • Careful not to over-muddle the mint. If you do, you’ll end up with bitter mojitos and sucking up mint bits—which you do not want. Use gentle pressure and quick press-and-twist motions to break up the mint leaves just enough to extract some of the oils.