Rojito recipe

  • Serves 6
  • 10 mins to prepare
  • 28 calories / serving
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Made with fragrant mint, raspberries and an optional glug of rum, muddled together with lime and sugar, these vibrant rojitos – think raspberry inspired mojitos – are the perfect al fresco refresher.

  1. Put the mint, raspberries (reserving 6 to garnish), sugar and a little 
lime juice in a small food
 processor and whizz to a purée. Alternatively, put everything in a large jug and muddle, using a rolling pin.

  2. If using a processor, spoon the purée into a large jug and add the remaining lime juice, rum (if using) and soda water. Add the ice and mix to combine.
  3. Pour the mixture into glasses and garnish each with a raspberry and a few mint leaves.

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  • Ingredients

  • 1 x 30g pack fresh mint, leaves picked, plus extra to garnish
  • 150g (5oz) frozen raspberries, defrosted
  • 2 tbsp light brown sugar
  • 225ml (7 1/2fl oz) freshly squeezed lime juice (approx 7 limes)
  • 100ml (3 1/2fl oz) white rum (optional)
  • 400ml (13fl oz) soda water
  • crushed ice, to serve
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or
  • Energy 118kj 28kcal 1%
  • Fat 0.1g 0%
  • Saturates 0g 0%
  • Sugars 6.2g 7%
  • Salt 0g 0%

of the reference intake
Carbohydrate 6.5g Protein 0.7g Fibre 1.7g

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