Mint Lemon Mojito Blank

Mint Lemon Mojito Blank

Category: Blanks

Ingredients
Fresh mint	70-100 g
Lemon	1
Sugar	150-200 g

Cooking method

• I have been doing this for several years. It turns out a very tasty mass that can be used for a Mojito cocktail, and in addition, for different dishes: mousse, cream, ice cream, etc. I take not simple (ordinary) mint, but the so-called "cocktail". I don't know what sort it is. Somehow I didn't manage to find the seeds of this mint, so I sprout what I bought on the market.
• Cut the mint together with the stems. Cut a large lemon into small pieces along with the peel, simultaneously choosing the seeds. We put everything in a blender, add sugar.
• 
• Grind almost until smooth.
• 
• Let stand for half an hour. Then we squeeze through cheesecloth or cloth. A rather thick liquid turns out.
• 
• We pour it into a suitable container with a lid - and into the freezer.
• 
• In winter we get it out and use it. If you put enough sugar, the mass does not freeze into a stone form, but remains plastic and is easily picked up with a spoon.
• 

[Tatyana100]

Tatyana100, Tanyusha, thanks! Just in time for your recipe, I wondered what, in addition to drying, you can do with mint!

Irina, I'm glad the recipe came in handy.
By the way, I make balls from the cake and also freeze them - for compote - it gives an interesting note. True, not all of the cake is used.

I really want to do it, but I don’t know where to get the mint

[Tatyana]

Tatyana, in the five today I saw, however, the usual, but I don't think it will be much worse. I took myself to do it too)

I really want to do it, but I don’t know where to get the mint

It is a pity that teleportation is impossible (((Tired of fighting with mint thickets, water is dripping on it from the air conditioner and it just rushes like crazy. Thank you very much for the recipe, I need to buy lemons and I will definitely make such a blank.

Thanks for the recipe! There was a bunch of mint and lime in the fridge. It turned out so tasty that I ate half of the preparation)

Yes, it's really delicious. We also sometimes sell the menthol variety of mint. It turns out a slightly different smell, and it turns out well too.

[Tatyana100]

Tatyana100, Tatiana, thanks for the recipe!

Today I still made a similar mass with basil.
Actually, I usually make basil jam and then use it in cake mousse. Usually basil and lemon are poured with syrup and boiled there, pectin is added, and then filtered. And I didn't have pectin.

[Tatyana]

Tatyana, it really turned out to be very tasty! Thanks for the recipe!

I reread the recipe again. I'll go to the dacha to pick mint.

I had a lemon, I really want to try it with lime.



And with a seagull, something delicious, mmm!

Girls, I am very glad that the recipe came in handy!

This I entered successfully. I just bought mint for mojito, bought more, since it's already autumn. And how to keep it for a little longer I was thinking yesterday.

Now I regret that I bought a little mint. Well, okay, that's enough. Thanks for the idea!

Someone I have is so thick that there is nothing to squeeze. Girls how to cure? She did it, however, on limes and added two more pieces.

I would add some water, since there is not enough juice.

And the drink, in the sense, the mojito itself, does not turn out to be hellishly green and dirty? I made a straight stand for this recipe)). I mint the mint in bunches at intervals of two weeks. Now here's the syrup insisted for kvass)).

"If you put in enough sugar" - how much? As much as the recipe says? Or do you need more? I just think that if it freezes into ice according to the recipe, then it can be poured into dice tins.

Someone's at me is so thick that there is nothing to squeeze.

I also got a thick mass, so I did not squeeze anything, but just froze it. We drink tea with this thing, like with jam. Delicious
Thanks for the recipe!

I, too, could not squeeze anything - probably our mint is not juicy, I froze it in ice molds, but the mixture remained soft. I put it into a container and kept it in the freezer, you could take as much as you need with a spoon. Very tasty, added to ice cream as topping, and instead of jam with toast.
It turns out something like ice jam, thanks for the recipe.

And the drink, in the sense, the mojito itself, does not turn out to be hellishly green and dirty? I made a straight stand for this recipe)). Mint mint in bunches at intervals of two weeks. Now here's the syrup insisted for kvass)).

"If you put in enough sugar" - how much? As much as the recipe says? Or do you need more? I just think that if it freezes into ice according to the recipe, then it can be poured into dice tins.

Sorry for the late answer - I didn't see any questions.

When I wait for guests, I make mojitos in this way in the summer, on the same day. You can immediately try to make a mojito from this mass. The color is, of course, a bit like green borscht. But I have Monin or Teisseire mint syrup for this case (they declare that it is natural). Add just a little syrup and the color is great green. I even tried making the mojito beforehand. But still, when he stands in a bottle, even in the refrigerator, flakes fall out slightly. This does not affect the taste.
As for the amount of sugar, I indicated the amount of the fork. Actually, I put sugar to taste. After all, lime juice, for example, is more acidic than lemon juice. And lemons are different in size.
Then, I sometimes make a martini cocktail instead of rum, or vodka.

I did it twice according to the recipe, only adding a little water. Really like. The cake was dried in a dryer. Recently I tried to brew it in a thermo mug like tea. Tasty ... My son tasted it and took all the cake. I will do a lot this year!

[Tatyana100]

Tatyana100, Cool recipe, it’s a pity that I didn’t see it before, now I’ll throw it in the Bookmarks and I will definitely cook it.

I also freeze the cake with balls and then add it to the compote during cooking. It turns out very tasty. True, I then filter the compote.
Or you can add the cake in a gauze bag.