I planted two little mint plants last year, in a crappy spot with poor soil and partial sun, hoping that they would spread and hide an ugly rock foundation wall on our house. I watched and watched this spring, and was ultimately disappointed that there was nothing coming up where I planted them the year before.
Until one day I was walking by and spotted something. Could it be? Little mint plants, coming up all over the place! I think I’m about two years away from a terrible mint problem if they keep reproducing like that!
I see a lot of Mojitos in our future this summer…
Wild Berry & Honey Mojitos
4-6 (or more!) fresh mint leaves
2-3oz silver rum
1-2 Tbs honey simple syrup (recipe follows)
3 Tbs mixed berry sauce (recipe follows)
3-5oz plain sparkling water
There is some variation in the amounts- which is to fit your preferences.
In a pint mason jar, muddle the mint to release its flavor.
Squeeze in the juice from either 1/4 large lime or 1/2 small lime.
Add in rum, simple syrup and berry sauce.
Drop in the spent squeezed lime.
Add 4-5 large ice cubes. Top with sparkling water.
Honey Simple Syrup
1/2 cup honey
3 Tbs water
If your honey is crystalized, heat in a small saucepan with the water to dissolve. Otherwise, combine in a mason jar, shake or stir until honey is dissolved into the water. Will store in the refrigerator for at least a week.
*Why can’t you just use straight up honey? Well, I find that it doesn’t always dissolve well in a cold liquid.
Wild Berry Sauce
1 cup frozen raspberries
1/2 cup frozen blackberries
3 Tbs water
In a saucepan, heat the berries until just boiling, reduce heat and simmer until thawed. Use a potato masher to crush the berries, then strain through a sieve or jelly bag to remove seeds. Allow the berry puree to cool.
Will keep in the fridge for at least four days. Freeze in ice cube trays and take out a couple at a time to make Mojitos on short notice!
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