So, Let Me Tell You About This Strawberry Mojito
Okay, story time: Last summer, on one of those sticky hot afternoons when the ceiling fan is trying its best but just, you know, not cutting it, I decided to make a batch of strawberry mojitos for the first time. I didn’t have enough ice (classic me), but I did have a pile of fresh strawberries and an unreasonable amount of mint. My cousin dropped by unannounced, saw me muddling mint with what she called “the enthusiasm of a garden gnome,” and before I knew it, the whole jug had vanished. Anyway, if you’re after something cold, fruity, and less fussy than it looks, this is your ticket.
Why This Drink Gets Made on Repeat (In My House, Anyway)
I make this when friends come over and I want to look like I’ve got my life together, but honestly, it’s because it’s so easy. My family goes a bit wild for it because it’s not overly sweet, and the berries make it feel a bit fancy—even if you just throw it together with whatever’s in the fruit bowl. (And if you’ve got kids or anyone who’s not drinking, you can leave out the rum, no problem. I’ve done it by accident. Twice.)
Here’s What You’ll Need (and What I Sometimes Swap)
- 6-8 fresh strawberries (or, honestly, frozen strawberries work in a pinch—just let them thaw a bit)
- A handful of fresh mint leaves (my grandmother always insisted on spearmint, but I use whatever’s in the pot outside)
- 2 teaspoons sugar (sometimes I’ll use honey if I’m feeling posh, or skip it entirely if the berries are super sweet)
- 1 lime, cut into wedges
- 2 ounces white rum (but I’ve also used gin when I ran out and—actually, not bad!)
- Club soda or sparkling water (whatever’s cold in the fridge)
- Ice (or, as happened last week, a bag of frozen peas as a desperate last resort—don’t judge)
How I Actually Make It (With a Few Honest Asides)
- First, toss the strawberries and sugar into a sturdy glass or a small jug. Muddle them together until it looks like a glorious pink mess. Don’t worry if it looks weird; it always does at this stage. (This is totally where I sneak a taste. Quality control, right?)
- Throw in the mint leaves and gently muddle again. Don’t go overboard or you’ll end up with mint confetti stuck in your teeth. Trust me.
- Squeeze the lime wedges over the mix, then drop them in for extra zing. If you’re using pre-squeezed lime juice, that’s fine too. I’ve done it when I was too lazy to cut limes—no shame.
- Add the rum. Or skip it if you’re making it for the under-18s. Give it a gentle stir.
- Fill your glass with ice—yes, actual ice is better than frozen peas; I’ve learned my lesson—and top up with club soda until it’s fizzy and looks like something you’d pay 8 quid for at a bar.
- Give it one more gentle stir, add a sprig of mint or a strawberry for the Instagram moment (if you care about that sort of thing), and you’re golden.
Some Notes I Wish Someone Had Told Me
- If your mint is a bit wilted, slap it between your hands first to wake it up (sounds weird, works wonders).
- Frozen strawberries will make your drink colder, but also water it down a touch. I kind of like it that way, but my partner says it’s “not proper.”
Variations (Plus One That Flopped)
- I’ve tried this with raspberries instead of strawberries; not bad, but somehow less punchy.
- Limeade instead of club soda if you like it sweeter. Kids loved it, I thought it was a bit much.
- Once I tried adding basil with the mint—don’t bother. It tasted like someone dropped a salad in my drink. Live and learn.
About Equipment (And How I Sometimes Improvise)
You’ll want a muddler if you have one, but honestly the end of a wooden spoon works just fine. I’ve even used a rolling pin in a pinch (awkward but doable). And if you don’t have a fancy cocktail shaker, just stir with gusto!
Keeping It Fresh (Though, It Never Lasts Long Here)
If you do feel like making a jug in advance, just leave out the club soda and ice until you’re ready to serve. Otherwise, the fizz disappears and the ice turns it into strawberry soup. Not ideal. But honestly, it’s gone in twenty minutes in my house anyway.
How I Like to Serve It (And a Silly Tradition)
I serve it in mason jars because I think they look cute—and, okay, because I broke all my regular glasses last Christmas. My niece insists on a paper umbrella in hers, which is now a running joke with the family. If you’re feeling extra, a little skewer of fruit on top looks fun.
Some Hard-Earned Pro Tips
- I once tried to skip muddling and just chucked everything in the blender. Don’t. It goes foamy. Not in a good way.
- Don’t rush the muddling; it’s worth it for the flavor. When I tried to hurry things up, it tasted like very cold, very flat strawberry juice. Learning curve!
FAQ: Real Questions I’ve Actually Been Asked
- Can I make this in a big batch? Oh, absolutely! Just scale up the ingredients. I once made a pitcher for a picnic (okay, it was actually the back garden, but let me dream) and it worked a treat.
- What if I don’t have fresh mint? You can use a dash of mint syrup, or skip it. Not the same, but it’ll do in a pinch.
- How sweet is this? Not crazy sweet, but you can always add more sugar. Or less. Or swap for agave, which my friend swears by (no idea where she gets it, though).
- Where do you get your club soda? I usually stock up when it’s on offer at the supermarket, but any sparkling water works. (Here’s a link to Serious Eats’ club soda guide if you want to geek out.)
- Can it be made non-alcoholic? Yup! Just leave out the rum. Try what Liquor.com suggests for a mocktail version. Actually, their version is pretty tasty, too.
And just a quick side-note, because it always makes me laugh: one time I tried to serve this at a fancy work party and accidentally used salt instead of sugar. Let’s just say, don’t do that—ever. Learned my lesson, moved on, still making strawberry mojitos. Cheers!