Rojito recipe

1 rating

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 or party mocktail. See method

  • Serves 6
  • 10 mins to prepare
  • 28 calories / serving

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 white rum
  • 400ml (13fl oz) soda water
  • crushed ice, to serve

Each serving contains

  • Energy

    120kj
    28kcal
    1%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    6g 7%
  • Salt

    0g 0%

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

Method

  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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