Strawberry Vanilla Mojito Food

STRAWBERRY MOJITO RECIPE

Steps:

• Pour the sugar and water in a two-quart saucepan, then add the mint and bring to a boil. Stir. Boil until all the sugar is dissolved. Set aside to steep for 10 minutes and allow to the syrup to cool. Remove the mint leaves and pour into a lidded container for storage in the refrigerator until ready to use.
• In a 16 oz (454g) highball glass, layer the cut lime wedges, mint leaves, and quartered strawberries.
• Pour in the simple and muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice, mash the berries and to allow the mint to release its oils. There should be bits of strawberries left when muddling is complete.
• Add the light rum (or omit for mocktail) to the muddled mixture, then add crushed ice (I fill mine almost to the top). Top off with Club Soda. Stir well.Garnish with a lime wedge, medium strawberry, and mint stem. When finishing the mojito, have a spoon on hand to dig out the delicious strawberry bits!

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 .

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.

STRAWBERRY-BASIL MOJITOS

Steps:

• For the strawberry-basil puree: To make the simple syrup, heat the sugar and 2 cups water in a saucepan over medium heat, stirring as needed, until the sugar has completely dissolved. Set aside and allow to cool completely.
• Add half of the strawberries, lime juice and basil to the bowl of a food processor. Pulse until you reach a consistency that makes you happy. I do 10 to 15 pulses, which leaves a good bit of texture. Transfer to a pitcher or container. Repeat with the other half and add to the same container. Pour in the room temperature simple syrup, mix and chill for at least 30 minutes.
• For the strawberry-basil mojitos: Pour 1/2 cup of the strawberry basil puree into each glass. Top with 2 ounces of your favorite light rum, add ice and stir gently to combine. Top off each glass with a splash of soda. Garnish each drink with a stalk of basil and a lime wedge.

STRAWBERRY MOJITO

Steps:

• Pour 1/4 to 1/2 inch of sugar onto a small, shallow plate. Run one of the lime quarters around the rim of each cocktail glass, then dip the glasses into the sugar to rim; set aside.
• Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 cup of sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

GUAVA MOJITO

Steps:

• Muddle mint springs and sugar together in a measuring cup. Use this cup to measure the rum and juices so you rinse out all the yummy goodness.
• Place muddled mint and sugar in cocktail shaker half filled with ice, add rum and juices and shake 15 times.
• Strain into glass filled with ice. Dilute to desired strength with club soda. optional.
• Garnish with mint.

STRAWBERRY VANILLA MUFFINS

Steps:

• Preheat oven to 400°; grease a 12-cup muffin pan.
• Set 1 T of the sugar aside for topping.
• In a big bowl, whisk together the remaining sugar, flour, baking powder, salt, and baking soda.
• In a blender or food processor, process strawberries, eggs, butter, and vanilla until just blended (it shouldn't be a smooth puree).
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter evenly among prepared muffin cups; sprinkle with reserved sugar.
• Bake for 19-24 minutes or until a pick comes out clean.
• Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes; serve warm.

STRAWBERRY BASIL MOJITO

Steps:

• Combine lime juice and basil leaves in the bottom of a highball glass; use a wooden spoon to muddle the basil.
• Stir in rum and strawberries.
• Fill glass with ice cubes and top with club soda.
• Garnish with a lime slice and a whole strawberry, and serve.
• Makes 1 cocktail.

THE VANILLA MOJITO

Steps:

• In a medium bowl place mint leaves, sugar, Angostura Bitters and vanilla.
• With a wooden spoon, mash the mixture with the mint leaves until the oils of the mint are fragrant and released.
• Add the rum and lime juice, and stir until sugar dissolves.
• Let mixture rest for at least two hours.
• Strain rum-mint mixture into a large pitcher.
• Add club soda.
• Fill glasses with ice, pour in Mojitos, and garnish with mint sprigs and lime.