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Grad Party Mojitos

recipe fills two 2-gallon dispensing jugs, making a total of 72, 6-ounce drinks

Ingredients
Mint Simple Syrup (makes about 4 quarts; enough for two 2-gallon jugs)
  • 4 pound bag C&H granulated sugar about 8 cups
  • 8 cups water
  • 4–5 bunches fresh spearmint, leaves stripped from stems yields about 6 cups mint leaves
Party Prep, for each 2-gallon dispensing jug
  • 2 quarts mint simple syrup, see recipe chilled
  • 2 16-ounce bottles Santa Cruz Organics, pure lime juice chilled
  • 12 fresh limes, juiced
  • ice
  • 3 25-ounce bottles San Pellegrino sparkling water chilled
  • 2 bunches mint leaves for garnish or decor
Instructions
Mint Simple Syrup

  1. Measure sugar and water into a large saucepan or stockpot and bring to a light boil. Reduce heat and simmer until sugar is dissolved then add the mint leaves, crushing and tearing them with your fingers as you add them to the syrup. Simmer one minute and then cover, remove from heat, and allow to steep for 30 minutes.

  2. Strain into 4 quart-sized (4 cups each) canning jars and discard the mint leaves. Cool to room temperature and keep refrigerated. Lasts a long time.

Party Prep, for each 2-gallon jug

  1. Pour two quarts mint simple syrup into each jug. Add two bottles (16-ounces each) Santa Cruz Organics lime juice, and juice from 12 limes. Stir then add the ice and about 3 bottles (25 ounces each) San Pellegrino sparkling water. Optionally float some fresh mint leaves in each jug and/or set out at the serving table.

  2. Serve in cups with additional ice so that your jugs don't get guzzled too quickly!