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Raspberry nojito recipe

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Prep this fruity alcohol-free mojito in advance for a new picnic favourite. Keep the sparkling water and garnishes separate until serving for best results. A lovely way of celebrating and enjoying sweet and fragrant seasonal raspberries! See method

Serves 6
Takes 15 mins plus cooling
80 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

250g raspberries, plus extra raspberries, to garnish
100g caster sugar
1 cinnamon stick
2 cloves
few drops of vanilla extract
juice of 4 limes, plus extra wedges, to garnish (optional)
ice cubes
fresh mint leaves, to garnish

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

Each serving contains

Energy
335kj
80kcal 4%
Fat
0g 0%
Saturates
0g 1%
Sugars
17g 19%
Salt
0g 0%

of the reference intake
Carbohydrate 17.5g Protein 0.6g Fibre 2.6g

Method

Put the raspberries, sugar, cinnamon stick and cloves in a saucepan with 100ml water and cook over a low-medium heat for 6-7 mins until simmering and the raspberries have collapsed. Set aside to cool completely.
Strain the raspberry mixture through a sieve to remove the seeds and pulp. Stir in the vanilla extract and lime juice, then transfer to a flask and fill with ice cubes.
To serve, pour 50ml raspberry cordial into each glass and top up with sparkling water to taste. Garnish with the extra raspberries and fresh mint leaves. Serve with the extra lime wedges, if you like.

Tip: The cordial will keep in the fridge for up to 2 days.

See more Drinks recipes