- 3 cups (750 mL) water
- 1 cup (250 mL) sugar
- 3/4 cup (175 mL) fresh lime juice (from about 5 limes)
- 3/4 cup (175 mL) light rum
- 1/2 cup (125 mL) lightly packed fresh mint leaves
- 1 1/2 cups (375 mL) ginger ale
- In 1 1/2-quart saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved. Cool completely, about 30 minutes.
- In 8-cup blender, place sugar, water, lime juice, rum and mint leaves (if smaller blender, do in batches). Cover; blend on high speed about 20 seconds or until mint is finely chopped.
- Pour mixture into 13x9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.
- To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.
- Although there are many varieties of mint, peppermint is most commonly used for mojitos.
- Omit the ginger ale and serve this traditional Cuban cocktail as a granita.