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Rojito recipe

4 ratings

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
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 x 30g pack fresh mint, leaves picked, plus extra to garnish
150g 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

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

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

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.
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.
Pour the mixture into glasses and garnish each with a raspberry and a few mint leaves.

See more Cocktail recipes