Hibiscus Mint Mojitos
With temperatures below freezing one week, and into the 70’s the next, I’m having trouble keeping track of time. In my mind it is April, but maybe that has more to do with the fact that January felt like it was 14 weeks long. Yesterday we sat outside and had ice cream. Even the trees around here seem confused about the date. They are flowering bright pink. While I’m not at all complaining, I’m concerned about what will happen to my mood when the temperatures drop. One thing that I think will cushion the blow of a 50 degree drop is a nice pitcher of Hibiscus Mint Mojitos.
I found dried hibiscus flowers at Trader Joes a couple of weeks ago and was itching to put them into a cocktail. Their flavor works perfectly with mint, and eating one after its been soaked in rum and mint syrup? That will definitely make you forget that last week it was warm enough to draw in sidewalk chalk while having popsicles. I promise that Hibiscus Mint Mojitos are going to keep this spring-like feeling alive through what is left of this winter.
For the mojitos, I made a batch of mint syrup — the same mint syrup I used in our Fruited Mint Tea (which I’m also craving with these warmer temps). Then I threw a few mint leaves and the hibiscus blossoms into a glass, and muddled them with the rum and syrup. I topped the drink off with a little citrus flavored seltzer (sprite works just fine). I can tell you that these mojitos did not last long. Barely long enough to get a few pictures.
I hope you’re enjoying some warmer temperatures this week, and that the rest of the winter flies by. If it doesn’t I highly recommend coping with some Hibiscus Mint Mojitos.
Hibiscus Mint Mojitos are the dose of springtime you are probably needing right now. They are refreshing and light and oh, so delicious!
- 6 oz white rum
- 1 lime
- 2 edible hibiscus blossoms (you can buy these online or at Trader Joe’s)
- 1 T mint syrup
- 1 sprig mint leaves
- 1/4 c citrus flavored seltzer or sprite
- 1 c sugar
- 1/2 c water
- 1/2 c mint leaves
Cut lime in half. Juice one half and reserve. Use the other half for garnish.
Place mint leaves, hibiscus flowers and mint syrup in a cocktail shaker and muddle. Fill halfway with ice and add rum, lime juice and shake. Pour over ice into glasses. Fill the glasses to the top with seltzer and stir with a straw.
Combine sugar, water and mint leaves in a small sauce pan. Bring to a boil over medium heat then lower heat and simmer 15-20 minutes. Strain into a bowl and cool in the refrigerator until ready to serve.
* Mint Syrup recipe is originally from A Hundred Years Ago