"Minty and refreshing mojitos with a touch of raspberry flavor make for the perfect all-weather drink for holidays, parties, or a chill Friday night."
Sometimes I feel like this little food blog has become my own version of therapy, because more than half my posts seem to start out with a confession.
And, as you’ve probably guessed by now, this little mojito post is about to get deep. Well, okay, maybe not “deep” in the philosophical sense, but for the true foodies out there you might wonder what kind of rock I’ve been living under. Like, was it a big rock? Was it heavy? Did the rock have a flatscreen with Netflix? Has she been holed up in a dark corner of her house for so long, blogging away, that she’s lost all of her upper arm strength that she couldn’t get out from under this big, heavy, Gilmore-Girls-streaming rock?
Well, Judgey McJudgerson, maybe I have, but the important thing is that I’m out from under it now and I’ve seen the light.
The mojito light, that is.
Because after 30 (plus) years of existence, I’ve finally added this refreshing minty drink to my repertoire.
Now, don’t get me wrong – I’ve always been a big, big fan of mint – but for the longest time, I had a strange grudge against mint leaves.
I know. Weird. But you have to understand, I also spent a great deal of my life not eating steak, so clearly my pallet needed time to “develop.”
But now that I’ve seen the bright, blinding light (it was seriously dark under that rock) I’m anxious to try all those mojitos that I turned my nose up at for so many years.
And wow, I’m seriously behind! One little search on Pinterest and I can see just how much ground I still need to cover to fully educate myself in all things mojito. Thank goodness the holidays are coming up, because that’s when I
drink like a fish have plenty of opportunities to celebrate good times with good spirits.
So until next time, I’m going to be polishing off the rest of these raspberry mojitos.
- 1/4 cup mint leaves plus more for garnish
- 3 cup water cold
- 1 1/2 cup rum chilled
- 1/2 cup lime juice chilled
- 12 oz frozen raspberry juice concentrate thawed
- 1 1/2 cup carbonated water chilled
- 1/2 cup raspberries for garnish
- In a medium bowl, add sugar and mint leaves. Using a spoon, crush the mint leaves into the sugar and along the sides of the bowl.
- Pour water, rum, lime juice, and thawed raspberry juice in the bowl. Stir together until sugar is dissolved.
- Fill a pitcher (or a set of glasses) 1/2 way with ice. Pour in raspberry juice mixture, including crushed mint leaves. If pouring into individual glasses, fill each glass 1/2 way with raspberry juice mixture.
- Slowly pour carbonated water down the side of the pitcher (or the glasses). Once filled, gently stir once or twice to combine.
- Serve raspberry mojitos with raspberries and extra mint leaves as garnish.