What do you do when you have an overabundance of mint from your potted mint plant?
Why, make mojitos, of course.
And if you have some remaining Meyer lemons from an extended growing season this year, it just makes sense to whip up Meyer lemon mojitos.
Every year I try to use make the most of Meyer lemon season, using it for roast chicken, quinoa, shortbread, and other fine things. Meyer lemons are more fragrant than your standard lemons and much less tart. And the mellow acidity, with a subtle hint of sweetness, makes them perfect for mojitos; you'd need less sugar than when making the cocktails with the standard limes.
If this extended wintry period made Meyer lemon season extend longer than usual, then I guess it wasn't all bad. And I'll be off to the market again, trying to gather up the last of these lemons to preserve them for later.
Or maybe just using them in more mojitos.
Meyer Lemon Mojitos
- 1 Meyer lemon
- 8 to 10 fresh mint leaves
- 2 ounces white rum
- 1 teaspoon sugar
- Ice cubes
- Club soda to top off
- Extra mint leaves and Meyer lemon wedges for garnish (optional)
- Juice the Meyer lemon and strain out the seeds.
- In a cocktail shaker, combine the mint leaves with the sugar, rum, and 1 tablespoon of the Meyer lemon juice. Muddle the leaves with a muddler or spoon; this bruises the mint leaves and extracts the flavor.
- Add the remaining Meyer lemon juice and 4 or 5 large ice cubes. Shake well and strain into an ice-filled glass. Add more mint leaves and Meyer lemon wedges if you’d like and serve immediately.