Raspberry Mojito Mocktail

5 from 1 vote

A refreshing mix of raspberry, mint, and lime, this Raspberry Mojito Mocktail is the perfect non-alcoholic way to feel fancy. So simple to make, and great for kids and adults alike!

Prep Time5

Cook Time5

Raspberry syrup steeping time1

Total Time1 10

Course: Beverage, Brunch, Mocktail

Cuisine: American

Servings: mocktails

Calories: 91kcal

Author: Cynthia Christensen

Equipment

Ingredients

Raspberry syrup

1 pint raspberries
⅔ cup sugar
½ cup water

For 1 Mojito

¼ lime sliced, plus more for garnish
4 to 5 mint leaves plus more for garnish
2 ounces raspberry syrup can use less
4 ice cubes
4 ounces unflavored seltzer club soda or sparkling water
3 raspberries fresh or frozen, plus more for garnish

US Customary - Metric

Instructions

Raspberry syrup

In a small saucepan, add raspberries, sugar, and water. Turn heat to medium high and bring to a boil. After a few minutes, mash the berries a bit with a rubber spatula or spoon.
Reduce heat to medium and simmer for five minutes. Turn off heat and cover pan. Allow raspberries to steep for one hour.
Place a wire mesh strainer over a medium measuring cup that holds at least 2 cups. Pour raspberry syrup through wire mesh strainer and, using the back of a spatula, press all of the juice out of the raspberries, leaving the seeds behind.
Transfer to a resealable jar and allowed to cool before covering and refrigerating for up to two weeks. (Makes about 1 ½ cups of raspberry syrup)

Make 1 perfect mojito

In a 10 ounce stemless, champagne flute, or other tall, slender, drinking glass, add ¼ of a lime that has been sliced. Add 4 to 5 fresh mint leaves.
Use the handle of a wooden spoon, or a cocktail muddler, to crush the limes and mint leaves together, combining their flavors.
Add 2 ounces of raspberry syrup (less if you want it less sweet). Add 3 to 4 ice cubes and fill glass almost to the top with seltzer or sparkling water, about 4 ounces. Top with three fresh or frozen raspberries.
Stir and garnish with a slice of lime, a sliced fresh raspberry, and a few mint leaves. Enjoy!

Notes

Storage instructions: Plain simple syrup lasts for up to a month when refrigerated, but infusing the syrup with fruit greatly reduces the amount of time you can safely store it.

The best practice is to place leftover raspberry syrup in a clean container in the refrigerator and label the jar with a date 2 weeks in advance. You can also store syrup for 3 to 6 months in the freezer. If freezing, make sure there is at least an inch of space above the liquid to allow for expansion as it freezes.

To make a pitcher of Virgin Raspberry Mojitos:

1. In a large pitcher add a lime that has been sliced in half moons, and 10 to 12 mint leaves. Use a long muddler, the handle of a wooden spoon, or the end of a rolling pin to crush them, releasing and mingling their flavors.

1. Add half of your raspberry syrup, about ¾ cup.

1. Squeeze in the juice of 2 more limes.

1. Add 4 to 6 twelve ounce cans of unflavored seltzer or club soda.

1. Stir and sample. Add more raspberry syrup to taste.

1. Pour over ice in individual glasses and garnish with fresh raspberries, slices of lime, and more mint leaves.

Nutrition