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This refreshing raspberry mojito mocktail is a tasty non alcoholic drink. It’s easy to make with a homemade raspberry syrup made from fresh raspberries.
Mojito mocktails are a great non alcoholic option for those who don’t drink. For other mojito mocktails, try this blueberry mojito mocktail, this mango mojito mocktail, or this passionfruit mojito mocktail.
Why You’ll Love This Recipe
- Easy to make — This raspberry mint mocktail is easy to make and doesn’t require a cocktail shaker.
- Homemade raspberry syrup — All the raspberry flavor comes from the raspberry simple syrup that is made with real, fresh raspberries.
- Great for kids — This is a great summer drink for both kids and adults.
Ingredients & Substitutions
- Raspberries: If it’s summer and raspberries are in season, use fresh raspberries. However, frozen raspberries work just as well. If you use frozen raspberries, allow them to partially thaw before making the syrup.
- Mint Leaves: Any type of mint leaves will work for this mojito. However, for the most authentic mojito flavor, use mojito mint leaves.
- Lime: Use freshly squeezed lime juice for this mojito rather than bottled lime juice for the best results.
- Sugar: Granulated sugar is used to make the raspberry simple syrup. You can use brown sugar instead, but it will add a slight caramel flavor.
- Water: Use filtered water for the syrup to avoid any unpleasant flavors from tap water.
- Club Soda: Club soda adds a bit of fizz to the mojito. Club soda has a neutral flavor so it doesn’t overpower the raspberry flavor. You can also use Perrier or sparkling water.
How To Make A Raspberry Mojito Mocktail
Step 1: Heat the raspberries, sugar and water together on a saucepan over medium heat, stirring occasionally.
Step 2: Continue to heat the raspberries, using a fork to smash the raspberries, releasing their juices. Once the sugar has completely dissolved, remove the syrup from the stove and strain out the raspberry chunks.
Step 3: Muddle the raspberry syrup, lime juice and mint leaves together. Add in a handful of ice and top with club soda.
This recipe will make extra raspberry simple syrup.
Store leftover simple syrup in an airtight glass container in the fridge for up to 1 to 2 weeks.
You can also freeze this syrup for up to 2 to 3 months. Make sure to use a freezer-safe container for storage, and leave space in the container for slight expansion. Let the syrup thaw overnight in the fridge before using.
- Don’t tear the mint leaves. Press gently when muddling the mint leaves, pressing down just until they release their juices. Overmuddling or tearing the mint leaves can release a bitter flavor.
- Don’t let the syrup boil. If the syrup begins to boil, reduce the temperature. Boiling the syrup can result in a syrup that is too thick.
- Save the raspberry chunks. Strained out raspberry chunks are great for mixing into plain greek yogurt with a bit of granola for a healthy breakfast.
- Add in a splash of juice. For a unique variation, add in a splash of fruit juice, such as lychee nectar or mango nectar.
If you don’t have a muddler, use the end of a wooden spoon or the wooden handle of a kitchen utensil to muddle the mint leaves.
Yes. However, store bought raspberry syrup tends to have a more artificial flavor. You may need to adjust the quantity of syrup used.