Blackberry Mojito
Deep purple blackberry syrup mingles with bright mint and lime, creating a cocktail that's both rustic and refreshing. The perfect balance of tart and sweet makes this my go-to summer sipper when the berries are at their peak.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
15 min
Total Time
1 hr 25 min
Servings
2 servings
Ingredients
- =====blackberry syrup=====
- 2 cupsblackberries
- 1/2 cupsugar
- 1 tablespoonlemon juice
per glass
- 24 mint leaves
- 1 1/2 ouncesblackberry syrup
- 1 1/2 ouncesfresh lime juice
- crushed ice to fill glass
- 1 1/2 ounceswhite rum (pineapple juice for non-alcoholic version)
- club soda
- fresh sprigs of mint and whole fresh blackberries to garnish
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine blackberries and sugar in a small saucepan and cook over medium heat for . Stir occasionally to break up the berries. Pour through a fine sieve, pressing to release the liquid; discard the solids. You should have about 1/2 cup of syrup, which is more than enough for 2 glasses.
- 2
Cool completely and stir in the lemon juice.
- 3
In a lowball glass, muddle the mint leaves. Leave in the glass and add the syrup and lime juice.
- 4
Fill the glass, almost to the top, with crushed ice. Pour rum over the ice. Stir and top the drink off with club soda. Garnish with mint and blackberries.