Instead of just mixing (and mixing and mixing) grainy sugar into these mojitos like the traditional recipes call for, you make a quick and easy simple syrup then let the fresh mint leaves steep in the syrup. Not only do you eliminate the grainy sugar, you get so much more mint flavor than you get from just muddling the mint.
Sometimes I make the syrup in big batches then freeze it in half-pint plastic containers to use whenever I want. Also? It is AH MAZE ING in iced tea!