Ingredients
Scale
For the simple syrup:
- 3 cups chopped rhubarb
- 1 cup chopped strawberries
- 1 cup water
- 3/4 cup sugar + 2 teaspoons lemon or lime-flavored liquid stevia (or use 1 cup of sugar total)
For the mojitos:
- A few fresh mint leaves
- Ice
- Juice of 1/2 lime
- 1 oz. rum
- 1 oz. strawberry rhubarb simple syrup
- Club soda
- For garnish: a stick of rhubarb, a fresh strawberry and a sprig of mint
Instructions
- Put the rhubarb, strawberries, water, sugar, and stevia in a medium saucepan and heat over medium high heat to boiling. Reduce heat to a simmer and let cook for about 15 minutes or until the fruit is broken down and very soft and the mixture is syrupy. Remove from heat and let cool.
- Strain the mixture through a cheesecloth or fine-meshed sieve to strain out the fruity chunks and retain the syrup. Put the syrup in the fridge (or freezer!) to cool.
- For each mojito: Put several mint leaves in the bottom of your cocktail glass and use the back of the spoon to crush and muddle it and release the flavors of the mint. Add ice to fill about 2/3 of the glass.
- Squeeze the lime in, releasing all the juice you can into the glass, then put the lime half in the glass to allow the oils from the skin to flavor your beverage. Add the rum, strawberry rhubarb syrup, then add club soda to taste.
- Garnish with a stick of rhubarb, a fresh strawberry and a fresh sprig of mint on top. Serve and enjoy!
Notes
Total time does not include cooling or straining time for the syrup. If you want to make this cocktail skinnier, use more stevia and less sugar for the syrup.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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