If you enjoy Mojitos, you’ll want to give this recipe a try. While mojitos can be found almost anywhere in the globe, this Cuban cocktail reminds me so much of my time spent living in Miami during those years. Something about them transports me back in time!
Because I do not consume alcoholic beverages, I enjoy crafting virgin mojitos or mojito mocktails (for many reasons). In addition, during the summer, I enjoy constructing a large mojito pitcher where both children and adults can cool off.
FOR MINT SYRUP
- 1/2 c. packed fresh mint leaves
- 1 c. granulated sugar
- 1 c. water
- 1 c. blackberries
- 1 tsp. granulated sugar
- 1/2 c. lime juice
- 2 (12-oz.) cans seltzer
- Fresh mint, for garnish
- Mint leaves should be crushed in a small saucepan with a wooden spoon or in a mortar and pestle if you have one. Bring the sugar and water to a boil over medium heat, stirring constantly, until the sugar is completely dissolved. Allow 3 minutes for the water to boil. Allow it cool to room temperature before straining out the mint leaves with the use of a wooden spoon to help release all of the liquid.
- In a small mixing dish, combine the blackberries and sugar; using a wooden spoon, smash the blackberries until they are broken down.
- Divide the blackberries among four glasses and top with 2 teaspoons simple syrup and 2 tablespoons lime juice in each glass, dividing the blackberries evenly. Fill glasses halfway with ice and fill off with seltzer before garnishing with mint leaves.
This summer, there’s nothing quite like a cool Blackberry Mojito! I’m going to make a Virgin Mojito recipe so that you may drink as much as you want of it without feeling guilty! In an iced cup, a hint of lime, ginger, a sprinkling of blackberries, and mint are combined.