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Fresh Strawberry Mojito

Fresh Strawberry Mojito

This refreshing Fresh Strawberry Mojito is perfectly balanced sweet and tangy. Easily double or triple the recipe to serve a crowd!

Fresh Strawberry Mojito / FoodNouveau.com

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Last week, Quebec’s first strawberries were so perfectly plump and sweet that I couldn’t resist making a cocktail out of them. I love mojitos and I have fresh mint growing in the backyard so making a strawberry mojito was the first idea that came to my mind. This Fresh Strawberry Mojito is just sweet enough, and the strawberry puree is nicely accented by the tangy lime. The recipe can easily be doubled, tripled or more – why not make a full pitcher of it to treat a group of friends at cocktail hour?


Fresh Strawberry Mojito

Makes 1 cocktail

For the strawberry puree
1 cup quartered fresh strawberries
1 fresh mint leaf
1 tbsp sugar

For the cocktail
Juice from ½ lime (about ½ oz)
10 fresh mint leaves
1 oz white rum
1 oz simple syrup
1 oz strawberry puree
4 oz soda or sparkling water
Ice cubes

To make the strawberry puree: Put the strawberries in a blender, and add the mint leaf and sugar. Blend until very smooth. Strain the puree in a fine sieve to get rid of the seeds and bigger bits of mint. This makes more than you need for one cocktail, but you can store it in an airtight container in the refrigerator, where it’ll keep for a week.

To make the cocktail: In a tall glass, pour the lime juice and add the mint leaves. Using a muddler or a wooden spoon, crush the mint leaves to release their oils into the lime juice. Add the rum, simple syrup, 1 oz of strawberry puree, and mix with a spoon. Add 3-4 ice cubes, then add 4 oz soda or sparkling water. Mix well. Decorate the glass with a sprig of mint and a fresh strawberry, if desired.

Cheers!


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      • Sugar dissolved in hot water! Simply heat 1 part water to 1 equal part sugar (1 cup water to 1 cup sugar, for example), and heat together until sugar is dissolved and syrup is translucent (there’s usually no need to boil it). You can bottle this syrup and keep it in the fridge for a really long time.