Cucumber, elderflower and yuzu mojito
- Drink
- 3
- 0 minutes
This sweet mojito is made with elderflower for a fragrant, summery twist on the classic. When they're in season, fresh elderflowers make a beautiful garnish, but this can be made all year round with elderflower cordial.
Ingredients
Metric
Imperial
Fruit ice
- 1 handful of blueberries, sliced in half
- 1 handful of strawberries, sliced in half
Elderflower syrup
- 100ml of elderflower cordial
- 75g of caster sugar
- 100ml of water
Mojito base
- 2 bunches of fresh mint, leaves picked
- 100g of cucumber, finely chopped
- 150ml of yuzu juice
- 150ml of white rum
- 2 handfuls of crushed ice
- 150ml of soda water
Garnish
- 1 cucumber, finely sliced lengthwise on a mandolin
- sprigs of fresh elderflower, to garnish, optional
Method
Begin by making the fruit ice. Take an ice cube tray and add the sliced fruit, then fill it up with water. Leave to freeze for 4 hours or until solid
- 1 handful of blueberries, sliced in half
- 1 handful of strawberries, sliced in half
Next prepare the elderflower syrup. Add the sugar, water and elderflower cordial to a pot and bring to a gentle simmer
- 100ml of elderflower cordial
- 75g of caster sugar
- 100ml of water
Once the sugar has dissolved, remove the pot from the heat and leave to cool
Meanwhile, distribute the picked mint leaves and cucumber between three tall glasses
- 2 bunches of fresh mint, leaves picked
- 100g of cucumber, finely chopped
Use a fork to muddle the mint and cucumber in the base of the glasses, then add 50ml yuzu juice, white rum and elderflower syrup to each glass
- 150ml of yuzu juice
- 150ml of white rum
For the garnish, fold the cucumber slice back and forth in alternate directions, like an accordion, and then secure it with a cocktail stick
- 1 cucumber, finely sliced lengthwise on a mandolin
Top each of the glasses with 50ml soda water and the fruit ice
- 150ml of soda water
Garnish with elderflowers, if using, and the cucumber slices, then serve
- sprigs of fresh elderflower, to garnish, optional
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