This raspberry mojito recipe is a refreshing summer cocktail that combines sweet raspberries, rum, and mint, perfect for warmer weather.
The hot days of summer are upon us. After a long day, there’s really nothing better than sitting back and relaxing with a refreshing raspberry mojito. This easy-to-make drink is the perfect combination of fruity and boozy.
Why this recipe works:
- It can easily be made to suit each individual by adjusting the syrup or rum.
- The simple raspberry syrup ensures that there is fruity flavor all throughout the drink.
A Little Bit of Trivia
Curious about the history of the mojito? While researching how to develop my recipe, I found out that in 1833, the book El Colera en la Habana by Cuban author Ramon de Palma featured a drink consisting of rum, sugar, lime, and mint; he called the drink “El Draquecito.” Over time, the ‘Draque,’ as it became known (often associated with Sir Francis Drake), was refined into the mojito that we know and love today.
While I do share big batch summer drink recipes, like hard lemonade or white sangria, this raspberry mojito is great because it’s made directly in the glass it’s going to be served in. Perfect for when you want just one (although I doubt you won’t want seconds after trying this easy summer cocktail!).
Here’s how to make the perfect raspberry mojito:
For the Puree:
In a small saucepan, add the raspberries, water, and sugar.
Cook for 5-6 minutes until thickened.
Strain with a sieve to remove the seeds and to smooth the mixture. You can add some seeds to the mixture if desired.
For storage, keep in a bottle or jar. This recipe makes approximately 2 cups of puree that can be used anytime you want to make a mojito.
For the mojitos:
In a 10-12oz highball glass, crush the three raspberries and mint leaves together with a cocktail muddler or the back of a spoon.
Add the ice and some whole raspberries, followed by the rum.
Next, add the raspberry puree.
Finally, top up the glass with soda water. Gently stir. Garnish with mint sprigs.
Enjoy every last sip!
Top Tips For Perfect Mojito:
- Always make sure to build this drink in the glass.
- Never tear the mint leaves, as it allows the bitterness of the stem to filter through the drink. You also want to avoid breaking them up into small pieces that will block your straw.
- Gently stir your mojito as the key to a mojito is the balance – you want to be able to taste each element, but with all of them working together.
- Don’t skip the garnish mint sprig and position it right next to the straw so that you get the aroma of the mint with every sip. This accentuates the taste.
- Storing the raspberry puree: Store in the refrigerator in an airtight container or jar. It should last for up to 3 days.
- To make the Raspberry purée last longer, add a splash of lemon juice to it. This will act as a preservative and make it last for up to a week (stored in the fridge in an airtight container).
- Use dark rum instead of white.
- Swap out blueberries for the raspberries.
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For the Puree (makes approximately 2 cups):
- 1 cup of raspberries
- 1 cup of water
- ¾ cup of sugar
For the mojito (makes one cocktail):
- 3 fresh raspberries whole
- 2 fresh mint leaves
- 2 ounces light rum
- 2 ounces Raspberry Puree
- 3-4 ounces soda water
- mint sprigs on stems for garnish
- more whole raspberries for garnish
For the Puree:
- In a small saucepan, add the raspberries, water and sugar and. Cook for 5-6 minutes until thickened. Strain with a sieve to remove the seeds and to smooth the mixture.
- You can add some seeds to the mixture the if desired.
- For storage add to a bottle or jar. This recipe makes approximately 2 cups of puree that can be used any time you want to make a mojito.
For the mojitos:
- In a 10-12 ounce highball glass, crush the three raspberries and mint leaves together with a cocktail muddler or the back of a spoon.
- Add the ice, and some whole raspberries followed by the rum, raspberry puree and top up the glass with the soda waters. Gently stir.
- Garnish with mint sprigs.