Mint Mojito Witchs Broom Recipes

MINTY MANGO MOJITO

Steps:

• Combine water and sugar in a small pot over medium heat. Whisk until sugar dissolves in the water. Add 12 mint leaves. Bring to a boil and whisk for 1 minute. Remove from heat and let cool, about 30 minutes.
• Place lime and 12 mint leaves in a glass; mash together with a muddler to extract flavors. Add fresh mango; muddle until combined. Stir in 2 tablespoons of the mint simple syrup. Stir in coconut rum. Fill glass with ice and top with club soda. Stir 1 more time to distribute flavors.

MIDSUMMER MINT MOJITOS

Steps:

• Place the mint leaves and sugar in the bottom of the glass. Squeeze in lime juice or place slices of lime in glasses. Muddle ingredients gently.
• Fill glass with ice. Pour rum and mineral water or club soda over ice; fill to the top. Garnish with fresh mint leaves.

THE REAL MOJITO

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

MINT MOJITO WITCH'S BROOM

Steps:

• For the chocolate wafer mix: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
• Mix the egg whites, flour, powdered sugar and cocoa powder in a small mixing bowl until well combined. Add the melted butter and mix well. Spread the mixture into 4-inch-diameter rounds on the prepared baking sheets. Bake for 4 to 5 minutes, then use a spatula to roll them on a 1/4-inch dowel to form pipes.
• For the mint mojito filling: Bring a pot of water to a boil. Blanch the mint leaves in the boiling water for 2 minutes, then transfer them to a saucepan with the heavy cream and bring to a boil. Remove from the heat and allow the mint to steep in the cream for 20 minutes; strain the heavy cream and discard the mint. Heat the cream, glucose and lime zest in the saucepan until the mixture comes to a boil. Pour over the white chocolate in a heatproof bowl and let the mixture stand for 5 minutes. Blend using a hand-held blender until well incorporated. Add the rum and butter and mix well.
• For the marzipan: Color the marzipan with the food coloring to get a light brown shade.
• Fill a disposable pastry bag with the mint mojito filling. Pipe the filling into the chocolate cigar wafers and refrigerate until the filling is firm, about 20 minutes. Take dime-size pieces of the marzipan and roll them flat. Using a fork, make indentations to resemble brooms. Attach the marzipan brooms to the filled chocolate wafers using melted dark chocolate, then dust with cocoa powder.