Strawberry Rhubarb Mojitos
A refreshing summer cocktail which pleasantly mingles the tastes of tart rhubarb, fresh strawberry, mint, rum and lime. It’s sublime!
Here’s a little story on how this beauty of a cocktail came to be: My daughter and I make Italian cream sodas every summer. Each summer I try to devise a new flavor for us to try. It’s hard sometimes, but this year I have a couple doozies for you. One of them was, yes, wait for it … strawberry rhubarb … and I really did make this syrup for the Italian cream sodas. And my daughter absolutely approves. She loves it! But it appears we’ve broken all our favorite glasses for the Italian Cream Soda photo shoots so before I can bring you the Strawberry Rhubarb Cream Soda post, we must go shopping for glasses. Alas!
In the meantime, said daughter ran off to spend the afternoon with her dad and my mind wandered to all the other wonderful things I could make with this syrup. Being the evil mind that it is, of course it meandered over to the cocktail aisle. Much to my delight, I have fresh mint a-plenty this year. My peppermint from last year came back (yay!), but before I even noticed it was there, I had purchased four new baby mint plants to start. I think they must be a different kind of mint. The leaves are much smaller, but they are settling nicely into my garden and I am devising all sorts of wonderful uses for them!
I used the little mint leaves for muddling and the larger peppermint leaves for garnish. I got a little aggressive with my muddling and actually crushed some of those leaves to bits with my spoon. This turned out to be a good thing because it really released the flavor of the mint into the cocktail. Go ahead and smash your mint to bits. It will make for a fabulous cocktail!
- 3 cups chopped rhubarb
- 1 cup chopped strawberries
- 1 cup water
- 3/4 cup sugar + 2 teaspoons lemon or lime-flavored liquid stevia (or use 1 cup of sugar total)
- A few fresh mint leaves
- Juice of 1/2 lime
- 1 oz. rum
- 1 oz. strawberry rhubarb simple syrup
- Club soda
- For garnish: a stick of rhubarb, a fresh strawberry and a sprig of mint
- Put the rhubarb, strawberries, water, sugar, and stevia in a medium saucepan and heat over medium high heat to boiling. Reduce heat to a simmer and let cook for about 15 minutes or until the fruit is broken down and very soft and the mixture is syrupy. Remove from heat and let cool.
- Strain the mixture through a cheesecloth or fine-meshed sieve to strain out the fruity chunks and retain the syrup. Put the syrup in the fridge (or freezer!) to cool.
- For each mojito: Put several mint leaves in the bottom of your cocktail glass and use the back of the spoon to crush and muddle it and release the flavors of the mint. Add ice to fill about 2/3 of the glass.
- Squeeze the lime in, releasing all the juice you can into the glass, then put the lime half in the glass to allow the oils from the skin to flavor your beverage. Add the rum, strawberry rhubarb syrup, then add club soda to taste.
- Garnish with a stick of rhubarb, a fresh strawberry and a fresh sprig of mint on top. Serve and enjoy!
Total time does not include cooling or straining time for the syrup. If you want to make this cocktail skinnier, use more stevia and less sugar for the syrup.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Tuesday’s Table, Simple Supper Tuesday, Treasure Box Tuesday, Tipsy Tuesday, Try a Bite Tuesday, Tuesday’s Table, Wine’d Down Wednesday, The Wednesday Roundup, What to Do Weeekends, Weekend Potluck and Thursty Thursday.
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