Rojito recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 120kJ 28.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.5gProtein 0.7gFibre 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
