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Cucumber mojito sharer recipe

Cucumber mojito sharer recipe

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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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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