Nojito (Nonalcoholic Mojito Cocktail)

"Love mojitos but don't want the alcohol? Here's the drink for you! :)"
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
5mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • Fill a pint glass 1/3 full with ice, then add mint leaves.
  • Add the lime juice and sugar syrup.
  • Lightly mash the leaves together with the liquid using a muddle stick or wooden pestle, careful not to tear the leaves.
  • Fill the glass with more ice, then add club soda.
  • Garnish with mint, serve, and enjoy!

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Reviews

  1. I made this just a few moments ago, it turned out great, very refreshing and delicious. I recommend this recipe to anyone under 21 or over who doesn't or can't drink alcohol.
     
  2. Wow! What a refreshing alternative to lemonade! Evaluating this alongside 5 other drinks to have at our company summer picnic "bar" (All non alcoholic) and I think this is a winner! I made simple syrup using equal parts Splenda and water (it dissolves in cold water) and it turned out great!
     
  3. Absolutely love it, I had it in a bistro in Manchester,and then looked up how to make it myself as the tin stuff is yukky and too sweet and too fizzy. Thankyou. Oh and I made my own sugar syrup.
     
  4. This was quite refreshing, but I needed to add twice the amount of simple syrup for my kids' taste preference. It's a nice change in pace from lemonade though. For anyone wanting a refreshing beverage on a steaming hot day but prefers no alcohol, this really does fill the bill. I didn't miss the alcohol at all, though next time I think I will pay closer attention to the limes I use (I think mine were a little on the bitter side). Thanks, Julesong.
     
  5. What a great idea!! I added three fresh raspberries to each of these to make a raspberry NOjito. I just love mojitos, but I don't have rum at my house so I thought this would be the perfect refreshing summer drink for us, and it was! Thanks so much for sharing this recipe!
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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