Sip this blueberry mojito on a shady porch. Maybe with some sunflower nachos to go with?
Darrol Henry is on a blueberry kick. This kid will eat blueberries until he’s sick to his stomach, then cry when they’re gone. He loves blueberries so much that in a moment of desperation I pulled a bag of frozen blueberries out of the freezer to defrost overnight, because we had none in the house.
The thing about defrosting berries is that they release a lot of juice as they thaw. Rather than let my kid bathe in stainy blueberry juice, I strained it out and set it aside to make myself a blueberry mojito later. This was a good idea.
Don’t worry. You don’t have to defrost a bag of frozen blueberries every time you want to make a blueberry mojito. Pick up a bottle of blueberry juice for the same effect with less waiting!
This blueberry mojito recipe doesn’t call for extra sugar like a traditional mojito. The juice gives this mojito a bit of natural sweetness instead. If you do like a sweeter cocktail, you can add a half to a full teaspoon of sugar to the juices when you’re muddling. It’s all up to your personal taste.
Yield: 1 mojito
- 1/4 cup blueberry juice
- juice of 1/2 of a fresh lime
- 2 tablespoons fresh mint leaves
- 1 1/2 ounces vegan rum (like Bacardi
- soda water
- more lime and some blueberries, for garnish
- Combine the juices, mint, and rum in the bottom of a nice, tall glass. Use a muddler or spoon to mix everything up well. You want to make sure you muddle those mint leaves thoroughly, so squish, squish, squish.
- Top off the glass with ice, then fill ‘er up with soda water. Garnish with a lime wedge and fresh blueberries, and sip on a shady porch.