Recipe Image


  • 20 m
  • 1 h 20 m
Diabetic Living Magazine
“The simple syrup for this mojito recipe can be made in advance and stored in the refrigerator up to 5 days. For a nonalcoholic mojito, use additional club soda in place of the rum.”


    • 3 cups fresh mint leaves
    • ½ cup water
    • ¼ cup sugar (see Tips)
    • 3 limes, thinly sliced
    • ¾ cup (6 oz.) white rum
    • ½ cup lime juice
    • ice cubes
    • 1¾ cups cups club soda, chilled


  • 1 For simple syrup, in a small saucepan combine 1 cup of the mint, the water and sugar. Bring just to boiling, stirring to dissolve sugar; cool. Cover and chill at least 1 hour before using. Remove and discard mint.
  • 2 In a pitcher combine 1 cup of the remaining mint and 2 of the sliced limes. Using a muddler or the back of a wooden spoon, crush mint and limes against side of pitcher. Stir in simple syrup, rum and lime juice.
  • 3 Fill six small glasses with the remaining 1 cup mint, the remaining lime slices and ice. Strain rum mixture into glasses. Before serving, top with club soda.
  • Tips: If using a sugar substitute, choose Splenda Sugar Blend. Follow package directions to use ¼ cup equivalent. Nutrition per serving with substitute, same as below, except 114 calories, 12 g carbohydrate, 5 g total sugar
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