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.

Yeah…

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

Ingredients:

• 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.

Rhubarb Mojitos

cook time: 5 minutes

makes: 1 cocktail

Ingredients:

• 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. uncannypreservesAPRIL 26, 2012 AT 3:52 PMI 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.netMAY 11, 2012 AT 2:49 AMYes…love mojitos!Reply
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3. JeanAPRIL 27, 2012 AT 2:03 AMOK I see that Gimme pint glass! Cool!Reply
4. AliciaAPRIL 29, 2012 AT 2:57 AMI 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 ByermanMAY 10, 2012 AT 6:13 PMGreat 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. agolinsMAY 10, 2012 AT 6:16 PMMint syrup and Rubarb mojitoes, who ever thought of that! Brilliant!!Reply
8. Katie RaspberryMAY 10, 2012 AT 6:35 PMWow it looks soo delicious!Katie
   http://katieraspberry.wordpress.com/Reply
9. Feit Can WriteMAY 10, 2012 AT 6:39 PMI’ll take two!Reply
10. trovegeneralstoreMAY 10, 2012 AT 6:45 PMReblogged this on TROVE GENERAL STORE and commented:
    GROW IT COOK IT CAN IT.. SEEMS LIEKA GREAT SITE TO SHARE WITH YOU – enjoy!Reply
11. ~~~S Wave~~~MAY 10, 2012 AT 6:56 PMYum!!! I’ll take two!Reply
12. Brenda VisserMAY 10, 2012 AT 6:59 PMI 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. motherbarbarianMAY 10, 2012 AT 7:09 PMThanks 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. MukitMAY 10, 2012 AT 7:18 PMOh! amazing Post. I really love it !Reply
15. Ariana NealaMAY 10, 2012 AT 7:25 PMWow sounds amazing! Thanks!Reply
16. CassieMAY 10, 2012 AT 7:28 PMThis looks so delicious – you certainly have a green thumb and a chef side. : )Reply
17. Valerie {all mussed up}MAY 10, 2012 AT 7:41 PMDone 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 McGuireMAY 10, 2012 AT 7:47 PMoh…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 foodooMAY 10, 2012 AT 8:35 PMi’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. storybookapothecaryMAY 10, 2012 AT 8:59 PMlooks delicious and refreshing!Reply
21. matthewMAY 10, 2012 AT 9:22 PMOh man. I will be doing this for sure. YUM!Reply
22. 4MyLifeFitnessMAY 10, 2012 AT 9:23 PMYou said my favorite word – Mojito! Thanks for sharing. =)Reply
23. rachelocalMAY 10, 2012 AT 9:26 PMLuckily, 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. pimplyserfectMAY 10, 2012 AT 9:54 PMbrilliant 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 PieMAY 10, 2012 AT 10:16 PMOh ****! 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. unpackedwriterMAY 10, 2012 AT 10:18 PMGreat blog, great blog title, great visuals!
    Thanks, ReneeReply
27. susannyeMAY 10, 2012 AT 10:31 PMI 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. ayeshaaranhaMAY 10, 2012 AT 10:47 PMLove this one. wow. Thank you.
    http://www.EmergeDancing.wordpress.comReply
29. divaofdeliciousMAY 10, 2012 AT 11:38 PMHappy hour plus! This sounds great!Reply
30. Rockwood8MAY 11, 2012 AT 12:32 AMI have to try this out, thanks for sharing.Reply
31. lijiujiuMAY 11, 2012 AT 1:23 AMExcellent post.
    I like Mint Syrup and my family, thaks for sharing.Reply
32. FrancoMAY 11, 2012 AT 1:56 AMI love Rhubarb! I love happy hour. Yes!Reply
33. vannessafrMAY 11, 2012 AT 2:44 AMIt’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. jmignardMAY 11, 2012 AT 3:11 AMI 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. justanotherweedpatchMAY 11, 2012 AT 4:10 AMYum…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 McGuireMAY 11, 2012 AT 5:04 AMReblogged this on In an Irish Home and commented:
    Dear Readers…this recipe sounds devine! Just had to pass it on. Cheers!Reply
38. Dreamz InfraMAY 11, 2012 AT 5:58 AMdefinitely i will try this at home…Reply
39. dancing lifeMAY 11, 2012 AT 7:30 AMthank 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 lifeMAY 11, 2012 AT 7:35 AMThank 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. AnastasiaMAY 11, 2012 AT 9:02 AMI actually tried replicating my moms mint syrup a few weeks ago and CLEARLY overcooked it.  So great to find this! Thank you Reply
42. nataliegisborneMAY 11, 2012 AT 9:20 AMI also have a mint infestation – thanks for giving me a use for it all!!!Reply
43. minesriveroMAY 11, 2012 AT 12:19 PMOhhhh 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. flukflokMAY 11, 2012 AT 12:56 PMWow love it! I’ll follow this for sure Reply
45. Kathryn MattsonMAY 11, 2012 AT 2:19 PMFantastic! 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. geordiesgirlMAY 11, 2012 AT 3:28 PMlooks delicious!!!!
    http://www.geordiesgirl.comReply
47. midnitechefMAY 11, 2012 AT 4:01 PMIt’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. JackMAY 11, 2012 AT 4:30 PMI’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. crimsondaisyMAY 11, 2012 AT 5:05 PMLooks lovely!Reply
50. vincentfarrellartistMAY 11, 2012 AT 9:30 PMi am salivating to have one of these yummy drinks!!!!looks and sounds delicious!!Reply
51. petraMAY 11, 2012 AT 9:53 PMRhubarb 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, lifeMAY 11, 2012 AT 10:14 PMNice! Congrats on FP. Please stop by my blog/world.Reply
53. kafemandelaMAY 11, 2012 AT 10:15 PMReblogged this on KafeMandela and commented:
    Anything that says TGIF is on me! Here’s To You:Reply
54. madamecroquetteMAY 11, 2012 AT 10:29 PMThat looks delish! I wish I could grow fruit and veggies in my small SF apt!Reply
55. RKWMAY 11, 2012 AT 11:04 PMLove the rhubarb season! And Rhubarb Mojitos sound fantastic, what a great idea. Congrats on being freshly pressed!Reply
56. dinnerbydagnyMAY 11, 2012 AT 11:58 PMMint 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. mommahasapottymouthMAY 12, 2012 AT 2:41 AMthis sounds amazing!!! i will be trying!!Reply
58. NoveltyMAY 12, 2012 AT 5:45 AMWill try this. ThanksReply
59. VanessaMAY 12, 2012 AT 5:49 AMReblogged this on Yummy 365.Reply
60. chilliandmintMAY 12, 2012 AT 7:25 AMWhat a fabulous site with a great ethos. I’ll definitely come back and browse a little longer.Reply
61. Urvashi RoeMAY 12, 2012 AT 7:27 AMI love the sound of rhubarb mojitos! Intrigued to tryReply
62. WillowCottageGardenersMAY 12, 2012 AT 8:54 AMGreat 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. gumiiiMAY 12, 2012 AT 9:59 AMWhile I am always looking for mint for my mojitos and they’re nowhere. What an injustice!Reply
64. Barefoot NaomiMAY 12, 2012 AT 3:40 PMwow! 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 OryanMAY 12, 2012 AT 7:56 PMRefreshing! I love minted drinks!Reply
66. methowmamaMAY 12, 2012 AT 8:04 PMYum, 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. http://caramelizelife.com/ Spreading the love!Reply
67. desertdailyMAY 13, 2012 AT 2:55 AMI 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-centsMAY 13, 2012 AT 12:48 PMwow 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. jensineMAY 13, 2012 AT 5:09 PMlooks delicious, don’t have a garden but will try it anywayReply
70. Dave CoatesMAY 13, 2012 AT 5:16 PMHAHAHA! 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. karmacopiaMAY 14, 2012 AT 12:05 AMYummyyy!! Check out some of my vegan recipes 
    http://www.karmacopia.wordpress.comReply
73. AlyssaMAY 14, 2012 AT 3:39 AMJust what I needed right now…. refreshing! —————-
    colorado springs divorce lawyersReply
74. ladylovelybloggerMAY 14, 2012 AT 5:49 AMJust in time for summer! This is going on my list of must tries. Thanks!Reply
75. www.macuisineetvous.comMAY 14, 2012 AT 6:37 PMi have to try it, as soon as possible. Thanks
    ChantalReply
76. Pingback: Rhubarb and rhumba (or is it rubarb and rumba?) « Seeing Clarely
77. C.D.MAY 19, 2012 AT 12:54 PMLooks really nice and fresh!
    Thank you for sharing,
    Artphalt (http://artphalt.wordpress.com)Reply
78. methowmamaMAY 22, 2012 AT 5:45 PMI loooove a new barb recipe ~ thank you! These sound like some of the best drinks ever:) Georgina @ Caramelize LifeReply
79. taxidermy20thcenturyMAY 23, 2012 AT 6:08 PMThis looks incredible! Rhubarb is one of my favourite flavours, I can’t wait to try it out!Reply
80. Kim McGuireMAY 26, 2012 AT 1:03 AMHello! I reblogged your wonderful post at http://www.inanirishhome.wordpress.com 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 McGuireMAY 30, 2012 AT 5:00 PMHi 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