Blackberry Virgin Mojito

By Makinze GorePublished: Mar 6, 2020

1 Rating

Emily Hlavac Green

Classic mojitos are always refreshing with fresh mint and fruit. This non-alcoholic version is still every bit as refreshing with an easy mint simple syrup and fresh blackberries. It will have you dreaming of care free summer days. The simple syrup will make more than you need, but you can keep it refrigerated for 1 week and save it for another use like in homemade lemonade.

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 40 mins
Cal/Serv:: 226

Ingredients

For mint syrup

1/2 c.
packed fresh mint leaves
1 c.
granulated sugar
1 c.
water

For mojito

1 c.
blackberries
1 tsp.
granulated sugar
1/2 c.
lime juice
Ice
2
(12-oz.) cans seltzer
Fresh mint, for garnish

Nutrition Information

Per Serving (Serves 4)

Calories226 Fat0 gSaturated fat0 gCholesterol0 mgSodium43 mgCarbohydrates55 gFiber3 gSugar53 gProtein1 gVitamin D0 mcgCalcium48 mgIron2 mgPotassium150 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1In a small pot using a wooden spoon or using a mortar and pestle, crush mint leaves. Add sugar and water and bring to a boil over medium heat, stirring to dissolve sugar. Let boil 3 minutes. Let cool to room temperature, then strain out mint leaves, pressing with a wooden spoon to help release all liquid.
2. Step 2In a small bowl, add blackberries and sugar, and using a wooden spoon, crush blackberries until broken down.
3. Step 3Divide blackberries between 4 glasses and add 2 tablespoons simple syrup and 2 tablespoons lime juice to each glass. Fill glasses with ice and top off with seltzer, then garnish with mint.

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Emily Hlavac Green

Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.