Mojitos are the national drink of Cuba. With my son working and living in Cuba, and my recent visit to Havana, it’s only fitting for me to resurrect this post. And, it’s perfect for this month’s Recipe Redux theme which is all about lighter cocktails and mocktails for spring and summer celebrations. Mojitos are my favorite summer cocktail, especially since I get to pick and use fresh spearmint from our herb garden and fresh limes from our backyard lime trees (thank you to my garden genius husband who can grow them in the northeast). What I don’t use is a lot of sugar. I prefer a lighter, more refreshing Mojito which makes it my “go to” cocktail on warm summer evenings.
I large bunch of fresh spearmint leaves (reserve some for garnish) ¼ cup sugar 1/4 cup fresh lime juice 1/4 cup Rose’s sweetened lime juice (bottled) 1 cup white rum 1 liter club soda or seltzer 1 lime cut into wedges In a large pitcher, add mint and sugar. With a wooden spoon, mash (muddle) the mint with the sugar which will release some of the natural oils from the mint. Don’t shred the mint leaves. Add the lime juice and rum, stirring until the sugar is dissolved. Place in the refrigerator for 30 minutes or up to several hours. The longer it sits, the more the mint will infuse into the liquid. Add a liter of club soda or seltzer to the pitcher and stir gently. Serve over ice with a sprig of fresh mint and a wedge of lime. If the mint in the rum mixture becomes discolored, strain it before serving. Note: I’ve never made this recipe without rum but you can omit it if you would prefer a virgin Mojito. judymatusky.comFreshly Picked Mint and Lime Mojito
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Directions
Judy Matusky, RDN, LDN 
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