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Rojito recipe
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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
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
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Energy
120kj
28kcal
1%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
6g
7%
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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.
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