I love a good fruited mojito. My latest version incorporates both coconut and blueberry. Cheers!
Today I am returning to my grad school stomping grounds for Memphis BBQ Fest!!! I have never missed a single year since I went the first year I lived in Memphis and I don’t plan on breaking the trend anytime soon. I may have just been in east TN at the end of April but it’s a whole different ball game in the west.
I’ll be bringing some newbies with me and I’m excited to reunite with my friend Maggie again! She lives in Nashville now and I need to work on visiting her especially since they just bought a house. But I digress… let’s celebrate Friday with mojitos!
If you’ve seen previous months, you know that Cam of Culinary Adventures of Camilla invited 11 bloggers to join her on a year long journey working through the Book Club Cookbook. This month the Book Club Cookbook Cooking Crew was invited by Danielle (A Day in the Life on the Farm) to cook a recipe inspired by the book “Love in the Time of Cholera” by Gabriel Garcia Marquez.
The two recipes suggested in the Cook Club Cookbook were mojitos or a mango, jicama and corn salad. Obviously I went with the mojito but jazzed it up a bit with blueberries and coconut water. If you prefer something a bit richer, try my frozen coconut mojitos.Frozen Coconut Mojitos
One year ago: Sourdough Demi Baguettes
Two years ago: Strawberry-Rhubarb Granola Crumble
Three years ago: Grizz-Pops
Five years ago: Pomegranate-Goat Cheese Ball
BLUEBERRY COCONUT MOJITOS
Makes 1 large or two small mojitos
MINT SIMPLE SYRUP
1 cup coconut water
1 cup granulated sugar
10 fresh mint leaves
6-8 fresh mint leaves, plus more for garnish
3 oz. blueberries
1/2 lime, cut into 4 wedges
2 fl oz. mint simple syrup, divided
2 fl oz. white rum
2 fl oz. club soda
- 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, blueberries, 3 lime 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 wedge.
Source: Adapted from my Grape Mojitos.
[…] have made blueberry coconut mojitos before, but used coconut water. This time around I used coconut cream for a creamy yet deliciously […]
I love a good mojito though rum and I are not really good friends! Still, I would definitely try this. Thanks for joining the fun this month, Erin.
This mojito sounds very nice. I read Love in the Time of Cholera many years ago – all I remember is that it was very weird, and not something I would think would inspire food. It’s good that we’re all inspired differently. I checked out the Book Club Cookbook, and it looks very interesting. Definitely a “novel” concept… The mango, jicama and corn salad also sounds wonderful.