Mixed Berry Mojitos
Time:10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes
Serves:
4
Ingredients
- 1 package (6 ounces) Driscoll’s Raspberries
- Half of 1 package (16 ounces) Driscoll’s Strawberries, de-stemmed and quartered
- 2 mint sprigs, plus more for garnish
- 4 tablespoons sugar, divided
- Juice from 6 medium limes (1/2 cup plus 2 – 3 tablespoons), divided
- 1 1/2 cups white rum
- Zest from 1 medium lime
- Ice
- 3 cups club soda or sparkling water
- Lime wedges
Directions
- RESERVE 4 raspberries from 1 package (6 ounces) raspberries.
- PLACE remaining raspberries into a large pitcher.
- ADD half of 1 package (16 ounces) strawberries, de-stemmed and quartered.
- ADD 2 mint sprigs.
- ADD 2 tablespoons sugar.
- MUDDLE using a muddler or large spoon until berries are broken down and mint is fragrant.
- POUR IN juice from 5 fresh limes (1/2 cup).
- POUR IN 1 ½ cups white rum.
- STIR to combine.
- REFRIGERATE 5 minutes or up to 24 hours to let flavors meld.
- PLACE remaining 2 tablespoons sugar into a shallow bowl.
- ADD zest from 1 medium lime.
- RUB with fingertips to combine until fragrant.
- SET ASIDE sugar mixture.
- POUR juice from remaining 1 lime (2 – 3 tablespoons) into a shallow bowl.
- DIP rim of 1 cocktail tumbler into lime juice.
- DIP rim into sugar mixture and TWIST to coat rim.
- REPEAT with 3 additional cocktail tumblers.
- FILL cocktail tumblers halfway with ice.
- ADD mojito mixture to 3/4 full.
- FILL to top with club soda.
- GARNISH with fresh mint sprigs and lime wedges and reserved raspberries.
-
SERVE immediately.
Pro tips
For virgin cocktails: skip the rum and add extra lime juice and maybe some ginger ale for complexity.
Choose your vibe: Feel free to strain out the muddled fruit if you prefer, but we love the rustic look of leaving it in.
Love your leftovers: The boozy leftover fruit is delicious spooned over vanilla ice cream.
