The cooling Mojito is an ideal candidate for a frosty makeover. Jelani Johnson’s recipe hinges on a homemade mint syrup, which muddles two full mint sprigs into an ounce of sweetener for an extra-herbaceous kick. Note: Depending on how cold your freezer is, you may want to include more water, up to 2 1/2 ounces; colder freezers require less water.
Mojito Granita
Jelani Johnson | New York City
Ingredients
Serving: 1
- 2 1/4 ounces water
- 2 ounces rum, preferably Plantation 3 Stars
- 1 ounce mint simple syrup (see Editor’s Note)
- 3/4 ounce lime juice
Garnish: mint leaf (optional)
Directions
- Add all ingredients to an 8- or 16-ounce deli container and stir to combine.
- Cover with a lid and freeze overnight.
- After 24 hours, use a fork to scrape and whip the mixture until it reaches a slushy texture.
- Serve in a chilled glass with a mint leaf.
Editor's Note
Mint Simple Syrup
Muddle 2 full mint sprigs, approximately 12 leaves, per 1 ounce of simple syrup (1:1, sugar to water, by volume).
Pass the syrup through a fine strainer before use.