When we first bought our little house, a little over nine years ago now, we inherited a very badly neglected garden that was mostly weeds.
Over the course of our first year, we discovered a few hardy gems that had managed to hang in there: an ancient gnarly old lilac bush, several patches of bearded irises, two peach trees, a big hydrangea with poofy pink blossoms, and the sturdy nectarine tree that stands guard beside our front door.
My favourite of all, though, is the little raspberry patch we discovered beside the garden gate. Somehow, it actually manages to thrive despite my slapdash approach to gardening, which falls somewhere between benign neglect and enthusiastic ineptitude. They keep coming back bigger each year, producing prodigious quantities of juicy bright red berries.
This year, though, our little raspberry patch totally outdid itself with the bumper crop to end all bumper crops. I'm talking massive quantities of plump raspberries, so big and juicy and red that they could pass for Swedish Berries.
Despite my best efforts to cram those perfect raspberries into my mouth as fast I could pick them (and a little help from our friendly neighbourhood squirrels, who also gobbled up their fair share), I had more than enough to make a batch of Raspberry-Cocoa Jam from Amy Bronee's new cookbook and a double batch of raspberry cordial to last us through the dreary winter months.
And even after all that epic raspberry binge, I still had enough left over to whip up these gorgeous ruby-hued raspberry mojitos. I'd say that's the kind of achievement that deserves a toast, don't you?
//
- 1 ½ cups sugar
- 1 cup water
- 2 limes
- 1 cup fresh mint leaves
- 8 fresh raspberries
- 2 lime wedges
- 10 leaves fresh mint
- 2 oz white rum
- 1 oz Lime-Mint Simple Syrup
- Soda water, to taste
- Fresh raspberries, for garnish
- Lime slices, for garnish
- In a medium saucepan set over medium-high heat, stir together the sugar and water until the sugar dissolves. Simmer for 5 minutes.
- Using a vegetable peeler, cut four thick strips of zest from the limes. Cut the limes in half and squeeze the juice into the syrup, then stir in the strips of lime zest and fresh mint leaves.
- Simmer the syrup 2 minutes longer, then remove from heat and set aside to cool to room temperature.
- Once the syrup is cooled, strain into a glass jar and discard the solids. Cover tightly and set aside until ready to use. (Prepared syrup can be stored in the fridge for up to 4 weeks.)
- Divide the berries, lime wedges and mint leaves between two highball glasses. Muddle together, the stir in the rum and simple syrup. Fill the glasses with ice, then top up with club soda to taste. Garnish with berries and lime slices, and serve.
Nutmeg Nanny says
I'm officially jealous of your garden! I tried having basil twice this year and killed it both times. I'm the worst when it comes to basil...haha. Those raspberries look amazing and even better in this summery cocktail...yum!
Erin @ Texanerin Baking says
I'm so jealous of your raspberry batch! I look forward to having a garden more than anything. And it's awesome that you had so many that you still had enough for these drinks because they look amazing!
Heather | girlichef says
That definitely deserves a toast - I am so envious of that raspberry patch (and the peach trees). Cheers!
Paula - bell'alimento says
This is my kinda mojito. I make a batch of simple syrup at least once a week and it stays in the fridge. So great for so many things.
Angie | Big Bear's Wife says
A few years ago my husband went on a Mojito drinking rampage! haha He couldn't get enough of them! Totally making this for him asap! Beautiful Raspberries too!
Kirsten/ComfortablyDomestic says
Hooray for bonus raspberries! Nice that you saved enough to make a few mojitos. You deserve one after all that cooking.
Lauren @ Healthy Delicious says
Those raspberries are gorgeous - Im in awe that you grew them. The mojitos looks really refreshing, too!
Stephanie says
Ohhhh these look so refreshing and delicious!
Ashley @ Wishes & Dishes says
That's so awesome that you have a raspberry patch! I would have so much fun with one of those! Love the mojito you made with them.
pam says
How wonderful discovering a raspberry patch. When we moved into our house, it had no exciting landscaping at all! I would love it if you would link this up to Tipsy Tuesday - my weekly cocktail link up at Grey is the New Black.
Lauren Kelly Nutrition says
I Love mojitos and these look fabulous! CHEERS!
Sharyn Dimmick says
This sounds incredibly delicious with berries from your own canes. Probably not quite as good if you have to buy them at the store. It looks beautiful, too. My own weedy garden gave me forty tomato plants this year, so that's what I have been doing instead of blogging lately: picking, skinning, drying the skins, making vats of sauce to store in the freezer for the winter....