Strawberry Raspberry Mojito Food

STRAWBERRY-RASPBERRY MOJITO

Steps:

• Blend strawberries and raspberries together in a blender until smooth; pour into a tall glass.
• Muddle 2 lime wedges and mint together in a separate glass or bowl until broken down; transfer to berry mixture. Add ice cubes and rum to glass. Squeeze the remaining 2 lime wedges over ice, pour in simple syrup, and top with club soda. Stir well.

FRESH RASPBERRY MOJITO

Steps:

• Muddle mint leaves, raspberries, simple syrup, and lime juice together in a shaker. Fill the shaker with ice and add vodka and rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

STRAWBERRY MOJITO

Steps:

• Muddle the strawberries, limes and sugar in a large jug. Bruise the mint leaves and add to the jug with a pinch of black pepper. Add lots of ice and stir in the rum and sparkling water.

RASPBERRY MOJITO

Steps:

• Gather the ingredients.
• In a highball glass , add several mint leaves and raspberries. Muddle well to release the juice of the berries and the essence of the mint.
• Fill the glass with ice and squeeze in the juice of the lime wedges.
• Add the rum and raspberry liqueur.
• Top off with ginger ale and stir well.
• Garnish with more raspberries and a sprig of mint. Serve and enjoy.

RASPBERRY VODKA MOJITO

Steps:

• In a tall thin glass, muddle together mint leaves, raspberries, one lime slice and simple syrup until all ingredients are mixed together and release their fragrance..
• Add vodka and stir well.
• Fill glass 1/3 full with ice; squeeze lime slice over glass and drop into glass. Repeat til glass is full of ice and layered with lime.
• Top off the glass with lime sparkling water or club soda and stir (I didn't stir for the photos because I thought it looked pretty but you should!).
• Garnish with fresh berries and a sprig of fresh mint before serving.

RASPBERRY MOJITO RECIPE BY TASTY

Steps:

• Throw the lime wedges, raspberries, mint, and sugar into a glass and then, using a muddler or wooden spoon, press down on the ingredients to mush them all together and get all of the juice out of the lime wedges.
• Add ice and pour in rum (you can just eyeball the amount, if you don't have something handy to measure) and then top the glass off with club soda.
• If you want it a little more or less sweet, you can always add slightly more or slightly less sugar. It's also delicious with less rum, or no rum at all.
• Stir well and top with fresh mint.
• Enjoy!

RASPBERRY MOJITO CUPCAKES

Steps:

• Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
• Preheat your oven to 350F degrees and line your cupcake pan with liners.
• Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
• In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
• Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
• One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
• Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
• Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
• In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
• Fill cupcake liners 2/3 full with batter.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the raspberry rum filling.
• In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
• Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
• Reduce heat to medium and continue to cook until the mixture has reduced by about 1/3-1/2 and has become thicker. Stir constantly during this process.
• Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
• Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
• Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
• Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
• Core the center of each cupcake using and apple corer.
• Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
• Fill a piping bag fitted with a round piping tip with the buttercream.
• Pipe a swirl of buttercream onto each cupcake.
• Garnish with a mint sprig and fresh raspberry.
• Serve immediately.

RASPBERRY MOJITO

Steps:

• In a cocktail shaker, muddle or crush the lime and mint leaves. Add in the raspberry simple syrup and white rum. Add ice, cover, shake, and then serve in a rocks glass. Garnish with a raspberry.
• To make the simple syrup: In a saucepan combine the sugar and water. Cook the mixture over medium heat until the sugar dissolves. Remove from the saucepan from the heat and add in the raspberries. Allow the mixture to steep for at least one day. The simple syrup will keep up to 2 weeks in the refrigerator. Add the syrup to the drink when called for above.
• Cook Time: 10 minutes
• Inactive Prep Time: 24 hours
• Ease of preparation: easy

STRAWBERRY MOJITO

Steps:

• Gather the ingredients.
• Cut the lime in half, then cut each half into 3 or 4 wedges. Remove the strawberry stems, then slice 4 lengthwise. Pull 6 to 8 leaves from the mint sprig, leaving the top leaves intact for garnish.
• In a tall glass, add 3 to 4 lime wedges, the sliced strawberries, and individual mint leaves. Top with the sugar.
• Muddle well to mash the fruit and dissolve the sugar.
• Fill the glass with crushed ice and add the rum.
• Stir well to integrate the fruit and mint into the ice. Top with soda.
• Garnish with the remaining strawberry, mint spring, and a lime wedge .

18 DIFFERENT MOJITOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tasty mojito in 30 minutes or less!