Reviewed: Jul. 5, 2009

Two Tablespoons was WAY too much sugar. I made these a second time with 2 tsp of powdered sugar and squeezed 1/2 of a lime into the glass, rather than muddling the lime wedge. In the future I may also try simple syrup.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Jun. 22, 2009

OMG! Yum!!! I used 1/2 lime, sliced fairly thin. 1/2 part Simple syrup (1 cup sugar & 1 cup water - warmed enough to help the sugar melt) 8 or so mint leaves; muddled together; then 1 part rum, 3 parts club soda. Then ice to fill the glass. These babies don't taste strong but watch out!

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KALEX513

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

We just got back from Mexico, and were craving this delicious drink! This recipe was even BETTER than theirs! Absolutely make the simple sugar (1 cup sugar, 1/2 cup water in a saucepan. Heat very slowly, stirring constantly, until the liquid is clear). We used pint glasses, so 2 large spoons of it was plenty. I followed the recipe step by step, and we all really enjoyed them!

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BuffaloGal

Cooking Level: Expert

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Reviewed: Jun. 22, 2009

Still my recipe was altered a bit. You could use the 2 oz of rum. You would muddle the fourth lime wegde as well as is not just a garnish. The ice goes to the top and so does the Soda or Seltzer water. Just make sure you dont strain or muddle the limes too much or it would turn sour.U should use ultrafine GRANULATED sugar specially made for drinks (NOT THE POWDERED KIND), which is specially made for beverages and can be used also for baking, next to the granulated sugar in the supermarket. In a hurry this is easier than simple syrup when guest are waiting and you dont have time to boil water and sugar and cool down. If you have time then by any means. Also if you are not able to use use sugar for health reasons or trying to cut on sugar, you could use Lemon Lime Crystal Lite. Follow this directions: Place mint leaves into a sturdy glass. Add a little bit of the rum and use a muddler to crush the mint to release the mint oils. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir. Add Crystal Lite to taste (start with a 1/4 teaspoon, stir and go from there. ( a little Crystal Lite goes a long way).

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Brandy

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Reviewed: May 25, 2009

Tasty and easy to make. Healthier than buying a mix.

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Spicitte

Cooking Level: Intermediate

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Reviewed: May 23, 2009

I am enjoying one right now and so glad that I tried this recipe....it is delicious and refreshing...I love fresh mint and lime. I did as some others and made a simple syrup instead of the straight sugar. Glad I did because it was smooth and not gritty. Thanks for this yummy and refreshing drink! Will definately be making again during the summer.

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SLJ6

Cooking Level: Expert

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Reviewed: May 15, 2009

Almost as good as what we had in San Juan. Goes down quickly on a hot day, used simple syrup, may have to buy some lime juice to make in bulk next time.

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MTYSON

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: May 8, 2009

Nuff said- in Sacramento the summer gets to over 105- this is the perfect solution. Perfect while BBQ ing make in pitchers for crowds.

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jess_0721

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: May 1, 2009

This is so good and really easy! We have spearmint, the best mint, and peppermint in our herb garden, so I used all of them! It came out really good, but my leaves were small so I added more than 10!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 28, 2009

Great starting point! As other reviewers I made a simple syrup instead of just the sugar. I also just made a huge pitcher used more rum and less soda. Delicious on a hot day.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Apr. 20, 2009

First recipe I've tried for this drink; it was a success! Cheers!

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ChezCristy

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

I added more lime wedges but excellent guide to amount of sugar

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pipi2000

Cooking Level: Expert

Home Town: Cedar Lake, Indiana, USA

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Reviewed: Feb. 9, 2009

I took advice of others here and made the syrup from 1 part sugar 1 part water but threw about 10 mint leaves and half a lime into the pot and let it simmer for about 20 minutes. I now have a fantastic mojito syrup. I made enough to can a batch for future use. My Cuban husband loves to serve Cuban food to our guests and now I can make the mood complete with mojitos.

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Bev

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

Delicious. Best to use Cruzan Rum. Best rum on the market!!!

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katylan

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Reviewed: Oct. 26, 2008

Best homemade Mojito I've ever had, definitely restaurant quality . . . made these on Cuban night and everyone enjoyed them.

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Nyah

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Reviewed: Oct. 1, 2008

Awesome Mojito. It's really easy to adjust to make pitchers - I made it for a party of about forty people and I was making pitcher after pitcher. I followed the recipe exactly and everyone seemed to like it.

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RainStorm

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Reviewed: Sep. 6, 2008

I made this recipe for my husband and his friend and they thought it was great!!! I made the first one exactly the way it said, then the second one I added alittle more mint and a tsp more of sugar.. It came out great!! Of course then my husband wanted a splash of pomegrate juice.. YUMMMMMMMMMM!!!! Definitely a hit!

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