Noura’s Berry Bloom Recipe
A refreshing berry mojito with Ziba’s signature touch
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Ingredients
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Berry Base
Herb & Aromatic
Fizz & Balance
Method
Berry Base
Make the berry purée
Place the mixed berries, granulated sugar, and fresh lime juice in a small bowl or measuring cup. Using a muddler or fork, crush the berries until they release their juices and form a chunky purée (about 30–45 seconds). If you prefer a smoother texture, pulse briefly in a small blender for 5–8 seconds, then strain through a fine sieve into a bowl to remove seeds. Reserve about 3 tablespoons of purée per serving.
Herb & Aromatic
Muddle the mint and add Ziba’s touch
In the serving glass, add the fresh mint leaves and gently clap them between your hands once to release oils, then drop them into the glass. Add the measured berry purée (about 3 tbsp) and Ziba’s signature floral syrup. Using a muddler or the back of a spoon, gently press the mint and purée together 4–6 times — enough to bruise the mint and combine flavors but not shred the leaves (about 10–15 seconds).
Assemble & Finish
Fill the glass about three-quarters full with crushed ice or cubes (about 1 cup). Pour the cold club soda (8 oz) over the ice. If you want more berry sparkle, add 2 oz sparkling cranberry or light berry soda. Stir gently 6–8 times with a long spoon to lift the purée and mint through the drink, creating an even color and flavor.
Taste and adjust: if it needs more brightness, add an extra teaspoon of fresh lime juice; for more floral note, add a small drizzle (1/2 tsp) of the floral syrup. Stir gently again.