Mint Syrup & Rhubarb Mojitos

  • By: Linda Simpson
  • Date: March 26, 2023
  • Time to read: 13 min.
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This project started out as an attempt to preserve spring herbs. When I first started my garden, years ago, I was working with this bare hillside covered with brush and weeds.  

I didn’t really have any experience with garden planning and made some strange choices, once of which was to plant a whole bunch of mint.  

I liked the idea of mint growing around my garden without me having to do anything, and since it would spread I figured it would take over the space from all the weeds.


That was about the dumbest idea I’ve ever had.  Now we have mint everywhere.  

Don’t plant mint in your garden.  Put it in a container, not the ground.  The roots are so invasive, and even when you think you’ve dug them all up, they come right back.  God forbid you to run a rototiller through it — then all of the roots split into little pieces and sprout new plants, and instead of having a million little mint plants you have ten trillion of them.

I’ve been trying to think of a way to use this ridiculous amount of mint, to turn it into something that would actually make it worth the space in the garden.  

Later in the summer, it shoots up pretty purple flower spikes and I put it in our bouquets for the farmers market.  I wanted to find a culinary use for it, though, so I figured I’d make a mint simple syrup since mojitos are a staple around here during the summer. 

Oh yeah, that beautiful shade of baby poo green? That’s why most people put green food coloring in their minty canned goods.

I’d never made anything like this before, so I wasn’t sure how it would turn out.  It’s good, but if you’re using it for mojitos I think it works better in addition to the fresh mint than it does as a substitution for the fresh stuff.  The flavor in the cooked syrup is definitely very minty but loses some of that fresh brightness that the leaves originally had.

So while that whole project was going on, I was also working on rhubarb things and finally made the Tigress’s recipe for Rhubeena, (rhubarb syrup), which is something I’ve been meaning to do for ages now.  It came out perfectly – it’s everything that the mint syrup isn’t, actually.  

It tastes tart and bright and turns a stunning shade of hot pink. At this point, my mediocre herb-preservation project joined forces with the power of rhubarb to make some absolutely stellar cocktails.  

You don’t necessarily have to use rhubeena to make these- any rhubarb product you have around will work.  I even made a couple using some rhubarb pulp leftover from a totally different project.  Rhubarb jam would work.  

Technically… you don’t even need to use rhubarb as the fruit flavor.  You could substitute any fruit product that makes you happy:  blueberry jam, apricot butter, chopped fresh strawberries… whatever you want.  

The rhubarb is amazing, though, and I highly recommend it. It seems like everyone always looks forward to summer for fun stuff like grilling and fizzy cocktails and eating outdoors.  

Spring has always seemed like some kind of preparatory period leading up to summer, but recently I’ve been thinking that you know, the weather right now is totally beautiful, the garden has plenty of nice things going on, and – most importantly – late July and August on a farm tend to be so busy that there’s not much time to stop and enjoy everything.  

I’m embracing spring as the time to celebrate.  The sun is back out.  Make a cocktail and clean the grill off, no reason to wait.

(I know, I know, it might still frost/snow/sleet etc., I’m starting the party early anyway).

Mint Simple Syrup

Thanks to Cindy from SB Canning for helping me make sure that this project would be safe to can (she’s pretty smart about that stuff).  

Lots of recipes on the internet for mint syrup that goes in the fridge, but I wasn’t sure if it would be shelf stable.  This recipe should work for other culinary herbs as well.

cook time: oh…. 40 minutes including processing time?

makes: a little over 3 half pint jars


  • 3 c. water
  • 3 c. sugar
  • 1 huge bunch of fresh mint, washed thoroughly: I don’t mean the little teeny bunches that they sell at the grocery store- I mean a big huge handful!

This recipe comes together pretty quickly, so you might as well start by bringing the boiling water canner up to a boil right off the bat.

In a nonreactive pot, combine the sugar and water.  

Cook on high heat, stirring for a minute or two, to dissolve the sugar.  

Add the mint into the pot and cook for 15 minutes on medium heat.  

Remove from heat and strain through several layers of cheesecloth or a jelly bag.  

Pour into clean half-pint jars leaving 1/4″ headspace and process for 10 minutes in a boiling water canner.

See also  I Love Winter Gardening: Greens & Sausage Gravy

Rhubarb Mojitos

cook time: 5 minutes

makes: 1 cocktail


  • ice & seltzer water
  • 2 ounces rhubeena
  • 1 ounce mint simple syrup*
  • 6 or 7 fresh mint leaves
  • 3/4 of a lime
  • 1 ounce rum

Cut the lime into wedges.  In a pint glass, combine the rhubeena, mint syrup, and rum.  Squeeze the lime wedges into the glass to release the juice and then throw them right in there with everything.  Add the mint leaves.  Add some ice.  Top with seltzer water.  Mix well.

*In the past I haven’t bothered making mint syrup for mojitos, but I think it actually made a significant improvement in the cocktail to do it this way.  

If you don’t want to can a big batch, you could just infuse a small batch of simple syrup with some mint leaves and put leftovers in the fridge.

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86 thoughts on “Mint Syrup & Rhubarb Mojitos”

  1. uncannypreservesI was gifted with about 20 lbs of rhubarb last year and put up huge batches of rhubarb syrup. This is a great way to use it up. Thanks!Reply
    1. HipsterApproved.netYes…love mojitos!Reply
  2. Pingback: This One Is Dangerous: Rhubarb Granita Cocktails | grow it cook it can it
  3. JeanOK I see that Gimme pint glass! Cool!Reply
  4. AliciaI just picked a bunch of beautiful, pink rhubarb and this is giving me lots of inspiration. Rhubarb mojitos sound amazing!Reply
  5. Pingback: I Love Rhubarb | grow it cook it can it
  6. Mikalee ByermanGreat advice about the invasiveness of mint…I had no idea, but I have definitely been contemplating planting some.Guess I’ll stick with containers! 😉Reply
  7. agolinsMint syrup and Rubarb mojitoes, who ever thought of that! Brilliant!!Reply
  8. Katie RaspberryWow it looks soo delicious!Katie
  9. Feit Can WriteI’ll take two!Reply
  10. trovegeneralstoreReblogged this on TROVE GENERAL STORE and commented:
  11. ~~~S Wave~~~Yum!!! I’ll take two!Reply
  12. Brenda VisserI laughed so hard when I read about growing mint, and tilling up the roots into ten trillion bits… that is SOOOOOOO true! I have mint growing in the lawn, on the path, between paving stones, and it all started in a simple island flower bed.
    I also love mint tea- just pour boiling water over fresh leaves, add a bit of sugar, strain and enjoy! You can also make a full pitcher of mint tea and add ice. My kids even like it.Reply
  13. motherbarbarianThanks for the warning about mint. I will definitely keep it in mind. Thanks too for the rhubarb syrup recipe. My rhubarb is just coming up now, and I look forward to preserving it in this way for future enjoyment.Reply
  14. MukitOh! amazing Post. I really love it !Reply
  15. Ariana NealaWow sounds amazing! Thanks!Reply
  16. CassieThis looks so delicious – you certainly have a green thumb and a chef side. : )Reply
  17. Valerie {all mussed up}Done and done! I’m heading over to the farmers market first thing tomorrow to pick up a bunch of mint and a bundle of rhubarb!Reply
  18. Kim McGuireoh…my…gosh!!! we have mint and rhubarb growing in our garden. this sounds so amazing that i’m going to have to try it AND pass it along to my neighbour! can’t wait!!Reply
  19. mitzi’s foodooi’m working on a dinner menu for my friends based on seasonal and local ingredients and this seems like a great option for a welcome drink! thanks!Reply
  20. storybookapothecarylooks delicious and refreshing!Reply
  21. matthewOh man. I will be doing this for sure. YUM!Reply
  22. 4MyLifeFitnessYou said my favorite word – Mojito! Thanks for sharing. =)Reply
  23. rachelocalLuckily, a friend told me not to plant mint in my garden or I would have done the same thing! I will be following you as I need all the gardening and canning advice I can get!Reply
  24. pimplyserfectbrilliant idea! Thanks for sharing. I actually planted mint in a container in the ground. It seems to like this, and so far it hasn’t grown outside it. Your story makes me wonder, though…Reply
  25. Ellie at Emerald PieOh ****! I planted mint last year and noticed this year it has spread a lot….. will have to get out there and try and get rid of some of it.Reply
  26. unpackedwriterGreat blog, great blog title, great visuals!
    Thanks, ReneeReply
  27. susannyeI did the same thing with oregano … and now it is everywhere. All I had to do was stop, think and remember that oregano is part of the mint family. Next time! I may need to try your mojito! Thanks for sharing – SusanReply
  28. ayeshaaranhaLove this one. wow. Thank you.
  29. divaofdeliciousHappy hour plus! This sounds great!Reply
  30. Rockwood8I have to try this out, thanks for sharing.Reply
  31. lijiujiuExcellent post.
    I like Mint Syrup and my family, thaks for sharing.Reply
  32. FrancoI love Rhubarb! I love happy hour. Yes!Reply
  33. vannessafrIt’s true, real mint never has that bright green color naturally. I mean, for example, if you make mint ice cream using real mint (not from a bottle) it will turn out whitish, not bright green. You need to add food coloring to make it that mint green color like the leaves.Reply
  34. jmignardI just finished my first rhubarb project, and the simple syrup seems like a great second project! I actually giggled while reading about the mint.Reply
  35. justanotherweedpatchYum…my wellness wednesday 4:00pm-stop-work-have-a-drink ritual in the greenhouse just got more interesting!Reply
  36. Pingback: Mint Syrup & Rhubarb Mojitos | grow it cook it can it « asweetnotedotnet
  37. Kim McGuireReblogged this on In an Irish Home and commented:
    Dear Readers…this recipe sounds devine! Just had to pass it on. Cheers!Reply
  38. Dreamz Infradefinitely i will try this at home…Reply
  39. dancing lifethank you for the info about growing mint. I’ve been thinking about growing mint in my back garden.. I had similar disaster a few years ago with growing celery. Also thanks for the recipes. Sound so easy to make. Will try them soon. Greetings!Reply
  40. dancing lifeThank you for posting the info about growing mint. I’ve been thinking about growing it in my back (vegetable) garden. Thanks for the recipes, too. Will try them soon. Greetings.Reply
  41. AnastasiaI actually tried replicating my moms mint syrup a few weeks ago and CLEARLY overcooked it. 🙂 So great to find this! Thank you 🙂Reply
  42. nataliegisborneI also have a mint infestation – thanks for giving me a use for it all!!!Reply
  43. minesriveroOhhhh my god! I just planted mint seeds all over my garden!! hahaha! Luckily, I love mint tea AND mojitos. Thanks for the tip anyway… Greetings from Spain!Reply
  44. flukflokWow love it! I’ll follow this for sure 🙂Reply
  45. Kathryn MattsonFantastic! We had just bought a house last year and I found lemon balm (mint family as well) growing ‘wild’ in the backyard. I planted mint too and its really taken off this year so I will definitely be using this recipe. At least your yard will smell nice!Reply
  46. geordiesgirllooks delicious!!!!
  47. midnitechefIt’s already getting over 90F in Texas, spring was brief! I like the sounds of your cocktail, I also grow mint (in a pot) and have to find ways to use it. Mint tea, chocolate mint cake and now a cocktail to try!
    I have several jars of Jamaica flower syrup in my fridge for making drinks, this would be a good sub for rhubarb. Rhubarb doesn’t like growing here, or at least in my back yard!
    Congrats on FP today 🙂Reply
  48. JackI’ve made mint syrup for a Frojito by Beachbum Berry, which was hard to beat. I might try it for a Julep to see how it goes. As for your Rhubarb Mojito – it sounds so good I might have that next.Reply
  49. crimsondaisyLooks lovely!Reply
  50. vincentfarrellartisti am salivating to have one of these yummy drinks!!!!looks and sounds delicious!!Reply
  51. petraRhubarb mojito’s sound fantastic. 🙂 Great idea. And you’re right, the rhubarb syrup looks beautiful. Probably going to try these for my birthday. 🙂Reply
  52. home, garden, lifeNice! Congrats on FP. Please stop by my blog/world.Reply
  53. kafemandelaReblogged this on KafeMandela and commented:
    Anything that says TGIF is on me! Here’s To You:Reply
  54. madamecroquetteThat looks delish! I wish I could grow fruit and veggies in my small SF apt!Reply
  55. RKWLove the rhubarb season! And Rhubarb Mojitos sound fantastic, what a great idea. Congrats on being freshly pressed!Reply
  56. dinnerbydagnyMint grows wild in my yard right up against the house. We make mojitos pretty regularly as well as other tasty cocktails. This rhubarb mojito sounds amazing. I might actually buy some rhubarb for it.Reply
  57. mommahasapottymouththis sounds amazing!!! i will be trying!!Reply
  58. NoveltyWill try this. ThanksReply
  59. VanessaReblogged this on Yummy 365.Reply
  60. chilliandmintWhat a fabulous site with a great ethos. I’ll definitely come back and browse a little longer.Reply
  61. Urvashi RoeI love the sound of rhubarb mojitos! Intrigued to tryReply
  62. WillowCottageGardenersGreat idea. I made and blagged jam jar cocktails last week for the first time. There are so many recipes to try, I will defo being making them again!Reply
  63. gumiiiWhile I am always looking for mint for my mojitos and they’re nowhere. What an injustice!Reply
  64. Barefoot Naomiwow! Rhubarb and mint are just about the only things we have managed to grow on our allotment this year. Will definitely be trying these recipes out! thank you xReply
  65. Maya OryanRefreshing! I love minted drinks!Reply
  66. methowmamaYum, awesome recipe. Love this blog. Congratulations on being freshly pressed! I posted about the barb this week too, so that’s 2 rhubarb recipes up at once. Spreading the love!Reply
  67. desertdailyI had never planted mint but had heard through the grapevine how invasive it was. My son chose to grow it this year and started it in pots. They have gone crazy. Will have to try the mint syrup just to keep it from going to waste.Reply
  68. bricks-and-centswow I had no idea that mint was so stubborn! It’s definitely worth a rethink of planting strategies if and when I finally get a garden…Reply
  69. jensinelooks delicious, don’t have a garden but will try it anywayReply
  70. Dave CoatesHAHAHA! I wish I was that lucky with mint. All the mint I plant dies 😦 Busy with reed bed and couple of other projects at the moment, so once those are up and running, I might just try the mint again.. but not in a pot.. 😛 definitely in the garden… thanks for the inspiration… great photos too btw 🙂Reply
  71. Pingback: Let the garden be itself. | The Cheapskate Intellectual©
  72. karmacopiaYummyyy!! Check out some of my vegan recipes 🙂
  73. AlyssaJust what I needed right now…. refreshing! 🙂—————-
    colorado springs divorce lawyersReply
  74. ladylovelybloggerJust in time for summer! This is going on my list of must tries. Thanks!Reply
  75. www.macuisineetvous.comi have to try it, as soon as possible. Thanks
  76. Pingback: Rhubarb and rhumba (or is it rubarb and rumba?) « Seeing Clarely
  77. C.D.Looks really nice and fresh!
    Thank you for sharing,
    Artphalt (
  78. methowmamaI loooove a new barb recipe ~ thank you! These sound like some of the best drinks ever:) Georgina @ Caramelize LifeReply
  79. taxidermy20thcenturyThis looks incredible! Rhubarb is one of my favourite flavours, I can’t wait to try it out!Reply
  80. Kim McGuireHello! I reblogged your wonderful post at and it was safely there until today when I noticed it is gone. I don’t know what happened, but am just wondering, do you mind if I reblog it again?Reply
  81. Pingback: Rhubarb Mojitos with Mint « In an Irish Home
  82. Kim McGuireHi Caroline….not to be a pest but I’ve just written a post about your wonderful Rhubarb Mojitos. Check-it-out when you get a moment. Many thanks! Kim
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