Summer is in full swing in Southern California, and while we had a cool spell last week, we are heating up again just a wee bit. Looks like some showers on Friday, with a high of 90 degrees! I can’t say that I’m looking forward to that inevitable humidity, but AM glad that there’s a possibility to get more water in our drought stricken ground.
Being parched, and craving something different than beer, I came up with these bad boys – Boysenberry Mojitos. It’s a classic mojito really, but I’ve been hoarding my boysenberries, and it was definitely time to put those beauties to work. Making the mint/lime simple syrup is the hardest part, and if you know how to boil water, you’re golden! Easy peasy! If you can’t find boysenberries, you could use raspberries, black berries, or even blueberries.
Get to quenchin’!
- 2 Ounces White or Silver Rum
- 1 Ounce Mint/Lime Simple Syrup (recipe follows)
- 1/2 Ounce Freshly Squeezed Lime Juice
- 4-5 Fresh Mint Leaves
- 5-6 Fresh Boysenberries
- Sparkling Water for topping
- Crushed Ice
- In a tall glass, add the mint leaves and boysenberries, and about 2 Tablespoons of crushed ice. Using the handle end of a wooden spoon, muddle the mixture, by pressing down on all the ingredients in the glass, breaking them up to make a paste.
- Fill the glass up to the rim with crushed ice, then add in the rum, simple syrup, and lime juice. Using a long spoon, mix the ingredients.
- Top with sparkling water, lime wheel, fresh boysenberry, and mint. Enjoy!
- 1/2 Cup Water
- 1/2 Cup Sugar
- Zest of 1 Lime
- 2-3 Sprigs of Mint
- Mix the water and sugar in a sauce pan, and turn the heat on to medium. Continue to stir until all the sugar has dissolved.
- Remove from heat, and add the lime zest and mint.
- Let completely cool before using.