We don’t know about you, but all of our spring and summer herb plants are growing like crazy, and here’s a recipe to use up some of those extra mint leaves. These are fresh and summery without being too overpowering. You can also leave out the rum and add a little extra club soda if you want a tasty non-alcoholic drink too!
- 3 lime wedges
- 2 pineapple chunks
- 5-6 mint leaves
- 2 ounces light rum
- 2 ounces pineapple mint puree (see recipe below)
- 2-3 ounces club soda
- 3/4 cup sugar
- 1 cup water
- 1 cup fresh mint
- 1 1/2 cups canned pineapple chunks, drained (save juice and remaining pineapple)
Make Pineapple Mint Puree:
- Combine the water and sugar in a small saucepan. Bring to a boil and stir until the sugar dissolves. Remove from the heat and stir in the fresh mint. Let the syrup sit until it cools.
- While the syrup is cooling, place the pineapple chunks in a blender and puree until smooth.
- Pour the cooled syrup into the blender and pulse a few times to combine. Pour the pineapple puree into a jar and chill until ready to use. This can be made in advance and will keep well in the refrigerator for 3-4 days.
Make Pineapple Mojitos:
- Place the lime wedges, pineapple chunks, and mint in the bottom of a cocktail shaker.
- Lightly muddle and then fill the shaker with ice.
- Add the rum and pineapple puree and shake until icy cold and frosted, about 30 seconds.
- Pour into a high ball glass and garnish with a lime or pineapple and an extra spring of mint, serve!
Recipe and photo from BareFeetInTheKitchen.com