Best Fresh Raspberry Mojito Recipes

FRESH RASPBERRY MOJITO

Steps:

• Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker. Fill the shaker with ice and add vodka and rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

RASPBERRY MOJITO

Steps:

• Gather the ingredients.
• In a highball glass , add several mint leaves and raspberries. Muddle well to release the juice of the berries and the essence of the mint.
• Fill the glass with ice and squeeze in the juice of the lime wedges.
• Add the rum and raspberry liqueur.
• Top off with ginger ale and stir well.
• Garnish with more raspberries and a sprig of mint. Serve and enjoy.

RASPBERRY MOJITO RECIPE BY TASTY

Steps:

• Throw the lime wedges, raspberries, mint, and sugar into a glass and then, using a muddler or wooden spoon, press down on the ingredients to mush them all together and get all of the juice out of the lime wedges.
• Add ice and pour in rum (you can just eyeball the amount, if you don't have something handy to measure) and then top the glass off with club soda.
• If you want it a little more or less sweet, you can always add slightly more or slightly less sugar. It's also delicious with less rum, or no rum at all.
• Stir well and top with fresh mint.
• Enjoy!

RASPBERRY MOJITO

Steps:

• In a cocktail shaker, muddle or crush the lime and mint leaves. Add in the raspberry simple syrup and white rum. Add ice, cover, shake, and then serve in a rocks glass. Garnish with a raspberry.
• To make the simple syrup: In a saucepan combine the sugar and water. Cook the mixture over medium heat until the sugar dissolves. Remove from the saucepan from the heat and add in the raspberries. Allow the mixture to steep for at least one day. The simple syrup will keep up to 2 weeks in the refrigerator. Add the syrup to the drink when called for above.
• Cook Time: 10 minutes
• Inactive Prep Time: 24 hours
• Ease of preparation: easy

RASPBERRY MOJITO

Steps:

• Divide the raspberries, lime and sugar between two tall glasses and muddle by gently crushing with a muddler or the end of a bar spoon. The fruits should start to release their juices, which will mix with the sugar.
• Put half the mint leaves in the palm of one of your hands, then clap the other hand on top of the leaves - this bruises them just enough to release their flavour. Drop the bruised mint leaves into one of the glasses, then repeat with the remaining mint, dropping it into the second glass.
• Add a handful of ice to each glass, followed by the rum. Stir, then top up with sparkling water. Stir briefly until just combined, then serve.