Non-Alcoholic Raspberry Mojito
Jessica Faith Meter
Photo by Julia Gartland. Prop Stylist: Brooke Deonarine. Food Stylist: Ericka Martins.
- Serves
- 4 mocktails
- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
Sometimes you just need a little bit of sunshine on a cold, wintry day. Enter: the No-Proof Raspberry Mojito made with zippy LaCroix Black Razzberry that’s just as zippy as it is sparkling. This spunky mocktail combines the tartness of limes and raspberries with the cool sweetness of a cucumber mint syrup, finished with the bubbly brightness of LaCroix Black Razzberry. The result is a beautiful fizzy bev that’ll bring cheer to any chilly day.
Ingredients
For the mocktail:
- 1/2 cup freshly squeezed lime juice
- 1/2 cup fresh raspberries
- 6 sprig mint, divided
- 1 /12 cans LaCroix Black Razzberry
- 1/4 cup cucumber-mint syrup
- 4 slices Persian cucumber, for garnish
For the cucumber-mint syrup:
- 1/2 cup agave
- 1/2 cup water
- 2 sprig mint
- 1/2 cup cucumber, deseeded and roughly chopped
Featured Video
For more holiday mocktail inspiration, check out Toast-Worthy Mocktails. This recipe is shared in partnership with LaCroix Sparkling Water.
Directions
Instructions
- Step 1
Make the cucumber mint syrup: Add agave, water, 2 sprigs of mint, and cucumber to a small saucepan. Cook over medium heat until syrup is infused and reduced, about 10 to 15 minutes. Strain through a fine sieve, transfer to the freezer, and chill for at least 10 minutes.
- Step 2
Make the drink: Muddle raspberries and 2 sprigs mint in a small pitcher. Add lime juice, ¼ cup cucumber-mint syrup, and LaCroix Black Razzberry. Divide between four highball glasses and garnish each with a round of cucumber and sprig of mint.