Blueberry Nojito Recipe

Combine blueberries, sugar, and water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally to dissolve the sugar, and lightly crush the berries with the back of a spoon or a muddler to release juices (about 5–7 minutes).

Once the syrup is fragrant and slightly thickened, remove from heat and let cool 5 minutes.

Strain the syrup through a fine-mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids or save for yogurt/topping.

Stir in 1 tablespoon fresh lime juice to brighten the syrup. Refrigerate until chilled. Yields about 3/4–1 cup syrup.

Prepare Glass

Place 10 fresh mint leaves in a sturdy highball or Collins glass.

Add 2 tablespoons blueberry simple syrup and 1 ounce fresh lime juice to the glass.

Gently muddle the mint leaves with the syrup and lime juice just enough to bruise the leaves and release aroma — do not shred them.

Fill the glass with crushed ice about 3/4 full.

Top with 4 ounces club soda, giving a gentle stir with a bar spoon or straw to combine without flattening the bubbles.

Taste and adjust: add up to 1 additional tablespoon simple syrup for more sweetness or another 1/2 ounce lime juice for more brightness, if desired.

Garnish with a lime wheel and 4–6 blueberries on top, and optionally slap a mint sprig between your palms and add for aroma.

To serve multiple guests, multiply the nojito assembly ingredients by the number of servings and keep club soda chilled. Prepare blueberry simple syrup ahead (keeps refrigerated 7–10 days).

If you prefer a smoother drink, briefly blend 1–2 tablespoons of syrup with 6–8 fresh blueberries and a splash of water, then strain before adding to the glass.