recipe search
You need to upgrade your Flash Player
 
  Home > Drinks & Recipes > Sip In Style

 Archive

  Sip In Style with Tony Abou-Ganim
 

Muddled Mint and Mojitos

The Mojito originated in Cuba in the early part of the twentieth century, and Ernest Hemingway was an early fan of the elegant cocktail served at La Bodeguita del Medio in Havana.

Traditionally, the mint leaves in a Mojito are gently bruised with a muddler (similar to a miniature baseball bat), but you can also use the back of a wooden spoon. In this Mojito recipe, I've made the rum optional and added fresh, juicy berries--I think you'll find it perfectly refreshing on warm spring evenings.

 
   
         

  Wild Berry Mojito

Time: 5 minutes

Servings: 1 12-ounce drink

Ingredients

8-12 fresh mint leaves
3-4 fresh blackberries
3-4 fresh blueberries
3-4 fresh red raspberries
1/8 cup lime juice
2-4 teaspoons Equal® Spoonful or 1-2 packets Equal sweetener
1/4 cup soda water
1 mint sprig

Preparation

  1. Carefully press mint leaves into the bottom of the glass with the back of a wooden spoon to release their oils (do not tear leaves).
  2. Mix mint, crushed wild berries, lime juice and Equal in a 12 oz. highball glass.
  3. Fill glass with crushed ice (cubed ice will not work).
  4. Stir well until the ice is reduced by 1/3 and then top with more crushed ice, stirring until the glass begins to frost on the outside.
  5. Pour in soda water and stir again.
  6. Garnish with a sprig of fresh mint.
Alcoholic Option: Add 1/4 cup light rum after step 4.

Printer-Friendly Page		  

Nutritional Information
per serving

Calories 34
Protein 1g
Carbohydrates 9g
Fat 0g
Cholesterol 0mg
Sodium 2mg
Food Exchange:  1/2 fruit
   
   
 
©2006 Merisant Company