Excuse me while I just wish for spring over here. I know I know, enjoy the cool (cold slash freezing you mean) weather while you can right? Honestly, I'm all done. Getting snowed in the one time was enough for me sooo let's move on. Although, be prepared for some "It's SO HOT I can't even deal OMG" complaints in August 😎. Like I've said before, autumn is really the best time of year for me.
But anyhoo, I'll just keep pretending spring is on it's way, starting with a raspberry rhubarb mojito!
Super light and refreshing, this cocktail lets you enjoy the best flavors of spring with a simple rum base. Rhubarb is one of my favorite things to cook with all springtime long (crumble, pie, muffins, pancakes...). But it turns out, I've never used it to make a drink! About time right?
To give this raspberry rhubarb mojito with it's flavor, infuse some simple syrup with fresh raspberries and rhubarb...That's it! And if you're nervous about making simple syrup, not to worry. I've added directions in the recipe 😁. It's literally equal parts sugar and water boiled together and then chilled. Throw some chopped up rhubarb and fresh raspberries in, strain, and we're in business!
Seriously, this rhubarb raspberry mojito is so easy and so refreshing, you'll be wanting a glass all year long! Plus, it's the perfect cocktail to enjoy warm weather flavor in the cold months of winter. Now if only we could actually move on to Spring...🌷🤞🏻.Print
Enjoy the best flavors of the spring and summer with this thirst quenching raspberry and rhubarb infused mojito.
For the Raspberry Rhubarb Simple Syrup
- 1 cup fresh rhubarb, diced
- 1 cup fresh raspberries
- 1/2 cup white sugar
- 1/2 cup water
For the Mojitos
- 6-8 sprigs fresh mint leaves
- 1/4 cup raspberry rhubarb simple syrup
- 3 ounces light rum
- 3 tablespoons lime juice
- Club soda
- Crushed ice
- Make the Raspberry Rhubarb Simple Syrup: Combine the sugar and water in a small pot. Bring to a boil and add rhubarb and raspberries. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and let steep for about 5 minutes. Strain the syrup to remove all the solids and pour into a bowl. Chill until completely cooled. Store in an airtight container for up to two weeks.
- Muddle together raspberry rhubarb simple syrup, mint, and lime juice in a cocktail shaker. Pour in rum and muddle to combine.
- Pour rum mixture into glasses over crushed ice (you can remove the mint leaves and add new, fresh ones to garnish as desired).
- Top with a splash of club soda and extra mint leaves. Enjoy!