I love raspberry rhubarb pies as much as the next person. And I also love mojitos. So, with the weather too warm to turn the oven on – only one option seemed viable. Hello, raspberry rhubarb mojitos!
The simple syrup is perfect for the mojito, and also works with ice cream, cake, or just in a chilled glass of whiskey.
Raspberry Rhubarb Simple Syrup Ingredients:
Yield: 1 cup simple syrup
1 small stalk rhubarb, chopped into 1-inch pieces (about 1 cup)
2 cups water
½ cup frozen raspberries
5 tablespoons granulated sugar
1 tablespoon lemon juice
½ teaspoon kosher salt
Bring all of the ingredients to a light boil in a small pan, over medium heat.
Reduce heat to a simmer, and let the syrup reduce for 20-25 minutes, or until it coats the back of a spoon. Start to anticipate how refreshing this drink will be while the syrup cools.
Store syrup in refrigerator for up to five days.
Rhubarb Raspberry Mojito Ingredients:
Yield: 1 mojito, very easily doubled
1 shot rhubarb raspberry simple syrup
12-15 mint leaves, roughly torn
1 shot fresh lime juice
Ice (crushed or cubes)
1 ½ shots white rum
1 shot club soda
Add the syrup, mint leaves, and lime juice to your favorite cocktail glass. Muddle it. You can use a fancy muddler – or just the back of a spoon if you’re in a hurry – and don’t want to wait for your pre-ordered fancy muddler to arrive in the mail. (Let your level of urgency guide your choice of utensil.)
Add a few ice cubes to the glass and give it 10-12 stirs. Add the rum, club soda, and remaining ice and stir another 10-12 times, until little bits of condensation appear on the outside of your glass.
Add a sprig of mint for garnish, or just start sipping.
(Photos by Launie Kettler)