Mojito Jello Recipe with Fresh Mint, Lime, and White Rum

Mojito jello is a chilled, sliceable dessert inspired by the Cuban mojito, with fresh mint, bright lime, white rum, and a little sweetness set in gelatin. It turns the familiar cocktail flavors into party-ready squares, with no special molds or complicated equipment required. This rum-containing dessert is for adults of legal drinking age; enjoy responsibly.

Ingredients

4 envelopes unflavored powdered gelatin (28 g total), usually 1 ounce (28 g) altogether. Check the packet size if your brand differs; this is not sweetened flavored gelatin.
¾ cup cold water (180 ml), for blooming the gelatin.
1 cup water (240 ml), for steeping the mint.
½ cup simple syrup (120 ml). Use purchased syrup or combine equal parts sugar and water and stir until dissolved; cool it before measuring if you make it at home.
1 loosely packed cup fresh mint leaves (about 20 g), rinsed and patted dry, plus 12 small leaves (about 2 g) for garnish if desired. Spearmint is the classic choice for a mojito-style flavor.
¾ cup fresh lime juice (180 ml), usually from 5 to 7 limes depending on their size and juiciness.
¾ cup white rum (180 ml). A clean, light-style white rum keeps the mint and lime prominent.
½ cup club soda (120 ml), chilled. It gives the mixture a light, fresh finish, though most of its bubbles will disappear as the gelatin sets.
1 lime (about 70 g), cut into thin wedges or half-moons for serving, optional.

Instructions

Set up the pan and measure the ingredients. Choose a 9-inch (23 cm) square pan or a similarly sized shallow dish. There is no need to grease it. Juice the limes, measure the rum and syrup, and keep the club soda chilled. Set aside the mint for steeping and, if using it, the extra leaves and lime for garnish. Allow about 10 minutes for this active preparation.
Bloom the gelatin. Pour the cold water into a medium heatproof bowl and sprinkle the gelatin evenly over the surface. Let it stand for 5 minutes, without stirring, until the granules absorb the water and form a thick, spongy layer. Blooming first helps the gelatin dissolve evenly instead of forming stubborn lumps in the hot liquid.
Heat the mint infusion. Put the 1 cup of water and the simple syrup in a small saucepan. Warm over medium heat for about 5 minutes, stirring once or twice, until steaming and the syrup is fully blended. Do not bring it to a rolling boil; boiling is unnecessary and can make the fresh mint taste less bright.
Steep and strain the mint. Remove the pan from the heat, add the cup of mint leaves, and gently press them under the liquid. Cover and steep for 10 minutes. Strain the infusion through a fine-mesh sieve into the bowl of bloomed gelatin. Press the leaves lightly to release their fragrant liquid, but do not crush them hard, which can bring out a bitter, grassy flavor. Discard the leaves.
Dissolve the gelatin and add the lime. Stir the warm mint infusion into the bloomed gelatin for 1 to 2 minutes, scraping the bottom of the bowl until no gelatin granules remain. Stir in the lime juice. The mixture should look smooth; if you see flecks or undissolved gelatin, keep stirring while it is still warm.
Cool, then add the rum and soda. Let the mixture stand for 10 minutes, stirring once or twice, until it is warm rather than hot. Stir in the rum, then gently stir in the chilled club soda. Adding the alcohol after the hot infusion cools preserves more of its aroma and avoids needlessly heating it. Taste a small spoonful: it should seem a little more tart and sweet than you want the finished pieces, because chilling softens flavors.
Chill until set. Pour the mixture into the pan. If bubbles gather on top, skim them off with a spoon for neater squares. Cover the pan without letting the covering touch the liquid and refrigerate for at least 4 hours, or until the center feels firm when lightly touched. For the cleanest cuts, leave it overnight.
Cut and serve. Run a thin knife around the edge, then cut the jello into 12 larger squares or 24 smaller party bites. Wipe the knife between cuts if you want tidy edges. Lift the pieces out with a small offset spatula or a flexible serving tool, and garnish with mint leaves or lime wedges just before serving.

Tips

Use fresh juice and taste your limes. Bottled lime juice can work in a pinch, but its flavor is often less fresh and can taste sharper or flatter. If your limes are especially tart, you can increase the simple syrup by 1 tablespoon (15 ml); avoid adding a large amount of extra liquid because it can make the set softer.
Measure the gelatin accurately. This recipe is designed for four standard envelopes totaling 28 g. If using loose gelatin, weigh it rather than estimating by spoonfuls. Too little may leave the center loose, while a substantial excess makes the pieces rubbery.
Do not add gelatin to the lime juice alone. Bloom it in cold water and dissolve it in the warm mint infusion first. Acidic juice added directly to dry gelatin can encourage clumps, and a lumpy mixture is difficult to fix once it cools.
Keep the mint fresh, not bruised. Rinse and dry it before steeping, and press gently when straining. A long steep or vigorous muddling can make the infusion taste vegetal. For a stronger mint note, add a few extra leaves rather than leaving the first batch to steep much longer.

Serving Suggestions

Serve the squares cold on a chilled platter, especially at a summer gathering or an adult cocktail-party buffet. Small pieces are easier to pick up and make the dessert feel like a playful cocktail bite; larger squares work well as a plated dessert after a spicy meal or grilled food. A mint leaf or a thin lime wedge gives each portion a clear hint of the flavors inside. Add the garnish shortly before serving so the leaves stay bright and the citrus does not make the gelatin surface wet.

For a more polished presentation, cut the set mixture into small diamonds or use a lightly warmed knife for straight edges. You can also spoon the unset mixture into small serving glasses rather than cutting it, but leave room at the top for a mint leaf. Keep the glasses chilled until dessert time. Because the recipe contains rum and the gelatin does not remove it, label the platter clearly and keep it separate from treats intended for children or guests avoiding alcohol.

Variations

Make a nonalcoholic version: Replace the ¾ cup rum with ¾ cup (180 ml) cold water or additional club soda. The result will taste lighter and less rounded, so taste before chilling and add up to 1 tablespoon (15 ml) more simple syrup if needed. Keep the total liquid close to the recipe quantity so the gelatin sets reliably.

Use a different mint balance: Spearmint gives the most familiar mojito-like aroma. Peppermint makes the flavor cooler and more pronounced, so begin with about ¾ cup (15 g) of leaves and taste the infusion before straining. Avoid using mint extract as a direct replacement for the fresh leaves; it is more concentrated and can taste candy-like.

Try a citrus twist: Replace up to ¼ cup (60 ml) of the lime juice with lemon juice for a softer, less distinctly lime-forward flavor. You can also add 1 teaspoon (about 2 g) finely grated lime zest to the warm infusion, then strain it with the mint. Do not add extra juice without adjusting another liquid, since more liquid can weaken the set.

Serve it as layered cups: Pour the mixture into 12 small glasses and chill them instead of using a pan. For a layered look, let the first half set until softly firm before pouring the rest over it; keep the second half covered at room temperature so it does not set in the bowl. This takes longer and requires careful timing, but avoids cutting and is handy for individual servings.

Use a vegetarian setting alternative: Agar-agar is a seaweed-based gelling ingredient, but it does not substitute for gelatin by a simple one-for-one swap. It must be boiled to activate and produces a firmer, sometimes more brittle texture; alcohol and acidic juice can also affect how well it sets. Follow the package directions for the specific agar product and expect to adjust the liquid and method rather than relying on this gelatin formula unchanged.

Storage and Reheating

Cover the pan or transfer cut pieces to an airtight container and refrigerate within 2 hours of serving. Keep the jello refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. The pieces are usually at their neatest during the first 2 days; over time, they may release a little liquid, pick up refrigerator odors, or become less appealing in texture. Store garnish separately and add it just before serving.

Do not leave the platter at room temperature for an extended buffet. Set out only what you expect to serve, then return the rest to the refrigerator within 2 hours. Freezing is not recommended: thawed gelatin can release water and turn grainy or spongy. Reheating is not appropriate for this chilled dessert, and warming it will melt the set. If it softens while being served, chill it again promptly rather than trying to reset it at room temperature.

Frequently Asked Questions

Can I make mojito jello ahead of time?
Yes. Make it the day before, cover the pan, and refrigerate overnight. Cutting it shortly before serving is convenient, but you can also cut it in advance and keep the pieces in a covered container. Add mint and lime garnish at the last moment so they look fresh.

Will the alcohol cook off?
No. The rum is stirred in after the hot mint mixture has cooled, and this recipe does not cook the rum. The finished dessert contains alcohol, so serve it only to adults of legal drinking age and make the contents clear to guests.

Why did my jello fail to set?
Common causes include using fewer than four standard gelatin envelopes, measuring more liquid than listed, or not allowing enough chilling time. Check that the gelatin is unflavored powdered gelatin, not a sweetened dessert mix, and give the pan at least 4 hours in a cold refrigerator. If the center still wobbles after that, chill it longer before cutting.

Can I use bottled lime juice?
Yes, but fresh lime juice gives the clearest, most aromatic flavor. Bottled juice may taste sharper or less lively, so start with the listed amount and taste the mixture before pouring it into the pan. A small adjustment of simple syrup can balance tartness, but do not add extra juice without reducing another liquid.

Can I use flavored gelatin instead of unflavored?
Not as a direct swap. Flavored gelatin already contains sweetener, flavoring, and a measured amount of setting agent, so adding the recipe’s lime, syrup, and rum can make the dessert too sweet and dilute its set. Use unflavored gelatin for the stated proportions; if you choose a flavored product, follow its package ratio and treat the result as a different recipe.

Can I make it without club soda?
Yes. Replace the ½ cup (120 ml) club soda with the same amount of cold water. The jello will still set, but it will have a slightly less lively finish. Add the replacement liquid when you add the rum, and keep the total liquid amount unchanged.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).