When we travel to Florida to visit family, there’s this open air restaurant we love to frequent where you can sip cocktails overlooking the water and where time moves a little bit slower. Said restaurant is known for their insanely delicious strawberry mojitos to an extent that I’m pretty sure you’re crazy if you go there and order anything else. I’ve been playing around with strawberry mojito recipes for a bit and haven’t been able to nail one that’s as good as theirs. Until now! When we last went to Florida in January, I finally figured out what makes them tick. It’s a combination of loads of fresh strawberries muddled with a big fistful of mint and then a homemade strawberry syrup that packs a ton of strawberry flavor. These are over the top refreshing and perhaps a bit dangerous for that reason! But nothing else quite says strawberry season like this mojito recipe. (Because I’m assured that spring will actually come some day and eventually we might even have a strawberry season. Who knew?!)
I’ve preached about making your own simple syrup before, but prepare yourself for more preaching! If you can use a knife (and you don’t even have to be able to use it exceedingly well) and boil water, I swear you can make your own simple syrup. The strawberry simple syrup recipe below will make several cocktails or you can use it for making homemade Italian sodas or drizzling over pancakes or Belgian waffles. Once you start making your own simple syrups, your cocktails will taste brighter, fresher and all around yummier. You’ll never go back!
- 6 strawberries, hulled and quartered
- 6 - 8 mint leaves, torn
- 2 oz silver rum
- 2 oz strawberry simple syrup
- 4 oz club soda
- 1 cup sugar
- 1 cup water
- 2 cups fresh strawberries, washed and destemmed
- Add fresh strawberries and mint to a large glass and muddle until the berries are smashed and juicy.
- Fill glass to the top with ice cubes.
- Add rum and strawberry simple syrup then top with club soda
- Add sugar and water to a saucepan and boil over medium-high heat until sugar is dissolved.
- Add strawberries and continue to boil at a low boil for 12 - 15 minutes being careful not to let it bubble over.
- Remove from the heat and strain through a sieve into a bowl or similar.
- Use the back of a spatula or wooden spoon to push as much of the juice through the sieve as possible, then toss the remaining mushed up berries.
- Allow the syrup to cool completely before using.
[Art direction + recipe by Cyd Converse | Photos by Alice G. Patterson.]
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