Blackberry Mojito Recipe
Bubbly water, with Blackberry syrup, strawberry puree and lime juice.
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Ingredients
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Blackberry Syrup
Strawberry Puree
Mojito Base & Assembly (per 1 serving)
Method
Blackberry Syrup
Combine 1 cup blackberries, 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat.
Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 6–8 minutes until berries have burst and liquid is slightly thickened.
Remove from heat. If using, stir in 1/2 tsp lime zest. Let cool for 10 minutes.
Strain the mixture through a fine-mesh sieve into a bowl, pressing solids with the back of a spoon to extract syrup. Discard solids (or reserve for yogurt/toast).
Transfer syrup to a jar and refrigerate until chilled. Yields about 3/4 to 1 cup syrup.
Strawberry Puree
Place 1 cup hulled strawberries, 1 tsp sugar and 1 tsp lemon juice in a blender or food processor.
Optionally strain the puree through a fine sieve for a smoother texture. Refrigerate until ready to use.
Mojito Assembly
Prepare glass
In a highball or Collins glass, add 8 fresh mint leaves and 1 oz fresh lime juice.
Add 1.5 tablespoons chilled blackberry syrup and 1 tablespoon strawberry puree to the glass.
Gently muddle the mint, syrup and puree together 6–8 times to release mint oils and integrate flavors. Do not over-muddle or the mint will become bitter.
Fill the glass with about 1 cup crushed ice, packing slightly to chill and support the soda.
Top with 6 oz club soda or sparkling water. Stir gently 2–3 times to combine without flattening the bubbles.
Garnish with a lime wheel and 3 fresh blackberries, and optionally a sprig of mint.
Serve immediately with a straw. For a larger batch, scale ingredients proportionally and mix syrups and puree into a pitcher, adding soda right before serving.