This my friends, is the last post in the back-to-school series. To celebrate the end of summer, let’s have ourselves a fruity cocktail celebrating the bounty of summer! You can view the previous three recipes here, here, and here. I’ve been wanting to make blueberry mojitos all summer, so obviously I wait until the last possible moment.
I thought I would make these fancier by using the leftover blueberry syrup in my fridge from the lemon blueberry cupcakes I made for Nichole’s birthday. No worries, I made sure the syrup was still good before I started making cocktails! I didn’t want just a regular blueberry mojitos with some blueberries muddled in with the mint and lime.
This mojito is not particularly sweet, which is very enjoyable! The drink is light and refreshing and includes all of the key components of a mojito – lime, mint, and rum. I love the above picture! The whole blueberries, the pieces of ripped mint, the white pieces of ice, and pinky-purple mojito. After two months I think I am finally improving on my photography skills!
Yield – 1 cocktail
1 ounce blueberry sauce – recipe below
3-4 mint leaves
juice of 1/4 of a lime
2 ounces white rum
4 ice cubes
Make the blueberry sauce and allow to cool completely.
In a glass add the blueberry sauce, mint, and lime juice. Stir together to bruise the mint leaves impart flavor.
Add in the rum and stir. Add in the blueberries and ice cubes. Top with seltzer.
Adapted from Cooking Classy
2 tablespoons sugar
1 teaspoon corn starch
1/4 cup water
1 1/2 cups fresh blueberries
- Whisk together the sugar, corn starch, and water in a medium sauce pan. Add in the blueberries and stir to combine.
- Heat and bring the mixture to a boil and then cook for 5 minutes until the blueberries break down.
- Remove from the heat and use an immersion blender to blend the blueberries into a smooth sauce.