Minty Lime Cooler (Or Mojito)
"A tall cool one for a hot day which is good with Mexican and Southwest foods. To make a Mojito, just add rum. Recipe served at the Border Grill in Santa Monica, California."
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 coolers
- Serves:
- 2
ingredients
- 1⁄2 cup lime juice, freshly squeezed
- 1⁄3 cup sugar
- 1⁄2 cup mint leaf, packed
- 12 ounces sparkling water, cold
- lime slice (to garnish)
- mint sprig (to garnish)
-
For a Mojito
- 1 ounce rum
directions
- Combine the lime juice, sugar and mint in a blender, and puree until smooth.
- Fill 2 tall glasses halfway with ice cubes, then pour half the juice concentrate in each. For the mojito option, add one ounce of rum to each glass.
- Top with sparkling water, garnish with lime and mint, and serve.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
