1 to 1 1/2cupsclub soda,plus extra for serving, chilled
4pretty sprigs of mint for garnish,optional
Special equipment: 90 ounce punch or salad bowl
for the ginger-infused simple syrup
Add the three ingredients to a small sauce pan and bring to a gentle simmer over medium-high heat. Stir until the sugar is dissolved. Reduce heat to medium-low and let the ginger infuse the syrup for 15 minutes. Remove from heat and cool to room temperature. Strain out the ginger slices and pour into a container for refrigeration. (Can be made several days in advance and kept in the fridge.)
for the muddled lemon-lime juice
Slice two limes into 1/8" slices and cut them into half moons. Slice one lemon into 1/8" slices and cut them into quarters. Place the citrus in a sturdy mixing bowl, along with the 30 mint leaves. Sprinkle 2 tablespoons of sugar over the citrus and mint, and muddle thoroughly. The sugar should be dissolved and the mint leaves well-bruised.
juice the citrus
Slice the remaining lemon and limes in half. Use a hand-held citrus squeezer or juicer (or, better, an electric juicer, if you have one) to produce one cup of lemon-lime juice. (You might not use all of the limes - reserve them for other usage, or slice them to garnish the bowl.)
Scrape the muddled mint and citrus slices into the punch bowl. Add the citrus juice, the simple syrup, rum, and club soda. (Use 1 cup of club soda for a stronger drink, or 1 1/2 cups to lighten, depending on your preferences.) Stir to mix. Add lots of ice, and use a fork to bring the mint, lime, and lemon pieces to the surface. Garnish with extra lime and lemon slices, if you wish.
Use a small ladle to fill each glass with the mojito mix, making sure to include mint leaves and citrus slices. Garnish each glass with a sprig of mint, if desired. Serve with extra, well-chilled club soda on the side, which your guests can add as they wish.
Karen's Zesty Lemon Lime Mojitos was originally published on https://soupaddict.com/zesty-lemon-lime-mojitos/