Raise a toast to spring with this refreshing and fruity lemon-lime raspberry mojito. Perfect for brunch, grilling, or just sitting on your porch.
It’s Thursday which means we’ve almost made it through another week and it’s time to gear up and finish the week strong. But first, let’s celebrate the little victory that is Thursday – Thirsty Thursday in fact. Raise a toast to Thursday and the return of warm, spring weather with a refreshing, fruity mojito featuring Nielsen-Massey extracts. Spring cocktails pop up all over the place this time of year with Mother’s Day brunches, outdoor dinner parties, and just sitting outside on the porch. And apparently this week I am all about adding raspberries to my beverages.
While I do not have a porch at my current residence, I can still throw open the windows and appreciate the fresh breeze and sunshine that pours through while sipping on a lemon-lime raspberry mojito made with pure lemon extract and fresh mint, limes, and raspberries. You could swap out the limes for all lemon if you prefer but I wanted to combo of the two citrus flavors. For a mocktail version, substitute the rum with more club soda.
Be sure to visit the Nielsen-Massey website for more product information and additional recipes. And don’t miss the giveaway widget located at the end of this post! Follow the prompts to enter to win a bottle of Nielsen-Massey pure lemon extract.
One year ago: Strawberry Shortcake Cobbler
Two years ago: Whole Wheat Hamburger Buns
Three years ago: Pineapple Pancakes with Honey Greek Yogurt Topping
LEMON-LIME RASPBERRY MOJITOS
Makes 1 large or two small mojitos
LEMON-MINT SIMPLE SYRUP
1 cup water
1 cup sugar
10 fresh mint leaves
6-8 fresh mint leaves, plus more for garnish
8 red raspberries
1/2 lime or lemon, cut into 4 wedges
2 fl oz. mint simple syrup, divided
2 fl oz. white rum
2 fl oz. club soda (or more depending on preference)
- For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
- In the bottom of a glass, place mint leaves, raspberries, 3 lime/lemon wedges and 1 ounce simple syrup. Crush with a muddler (or something blunt). Add ice to the glass and stir in remaining ounce of simple syrup and rum. Top off with club soda. Serve with an additional sprig of mint and lime/lemon wedge.
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Disclosure: I was provided with complementary product from Nielsen-Massey but was not otherwise compensated for this post. All thoughts and opinions are my own.