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Mojito Mocktail

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A crisp and refreshing Mojito Mocktail made with fresh mint, tangy lime, a touch of sweetness, and sparkling water. This easy alcohol-free drink is perfect for summer days, parties, and barbecues.

Ingredients

  • 810 fresh mint leaves
  • 1 fresh lime, cut into wedges
  • 12 tablespoons simple syrup or 2 teaspoons granulated sugar
  • 1/2 cup sparkling water or club soda
  • 1 cup ice cubes
  • Lime slices or wedges, for garnish
  • Fresh mint sprigs, for garnish

Instructions

  1. Place the fresh mint leaves and lime wedges in the bottom of a sturdy glass.
  2. Add the simple syrup or granulated sugar. Gently muddle the ingredients just enough to release the lime juice and aromatic oils from the mint without completely crushing the leaves.
  3. Fill the glass generously with ice cubes.
  4. Pour the sparkling water or club soda over the ice until the glass is nearly full.
  5. Gently stir to distribute the lime, mint, and sweetener throughout the drink.
  6. Taste and add more lime juice or simple syrup if desired to adjust the balance of tartness and sweetness.
  7. Garnish with a fresh mint sprig and lime slice or wedge. Serve immediately while cold and bubbly.

Notes

  • Muddle the mint gently because excessive crushing can create bitter flavors and small pieces of mint in the drink.
  • For a strawberry or raspberry variation, muddle a few fresh berries with the lime and mint.
  • For a tropical version, add a splash of pineapple or mango juice before topping with sparkling water.
  • For a cucumber Mojito Mocktail, muddle a few thin cucumber slices with the mint and lime.
  • Simple syrup can be replaced with agave syrup or honey. Dilute honey with a little warm water first so it blends easily.
  • For a lower-sugar drink, reduce or omit the sweetener and adjust the lime to taste.
  • Serve immediately for the best carbonation and freshest mint flavor.
  • To prepare ahead, refrigerate the lime and sweetener mixture, then add fresh mint, ice, and sparkling water immediately before serving.

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