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Cucumber mojito sharer recipe

2 ratings

Cucumber gives this classic Cuban punch a cool and refreshing twist. Perfect for summer entertaining, you can make this in advance and just add the ice and water before serving. See method

Serves 6
Takes 20 mins
155 calories / serving
Vegan
Gluten-free
Dairy-free

Ingredients

4 limes
40g granulated sugar
1 cucumber
ice cubes
35cl bottle white rum
30g pack fresh mint or basil, leaves picked
600ml sparkling water

If you don't have any limes, try a lemon instead

Each serving contains

Energy
645kj
155kcal 8%
Fat
0g 1%
Saturates
0g 1%
Sugars
8g 9%
Salt
0g 0%

of the reference intake
Carbohydrate 7.8g Protein 0.8g Fibre 0.1g

Method

Chop each lime into 6 pieces and put in a deep, sturdy bowl or jug. Add the sugar and muddle together with a cocktail muddler, potato masher or the end of a rolling pin. Once all the juice has been released, strain the mixture into a blender, discarding the lime pieces.
Halve the cucumber and peel 16 long ribbons from one half. Roughly chop the rest, add to the blender and blitz with the lime syrup until smooth.
Sieve the mixture into a large, ice-filled jug and add the white rum, herbs, half the cucumber ribbons and the sparkling water. Stir gently to mix. Add the remaining cucumber ribbons to glasses to serve.

Tip: Make this 1-2 hrs ahead, leaving out the ice and sparkling water until serving.

See more Cocktail recipes