Strawberry-Basil Mojitos
- Level: Easy
- Yield: 20 servings
- Total: 55 min (includes cooling time)
- Active: 25 min
Ingredients
Strawberry-Basil Puree:
2 cups granulated sugar
3 pounds strawberries, hulled and quartered
4 cups fresh lime juice
2 ounces fresh basil leaves (about 60 leaves)
Strawberry-Basil Mojitos:
One 750-milliliter bottle light rum
Club soda, as needed
20 stalks fresh basil, for garnish
4 limes, cut into wedges, for garnish
Directions
- 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.