A juicer-made version of the classic cocktail, this crisp blueberry mojito is made with fruit, cucumber, rum and no added sweetener of any kind.
|pear (Bosc)||13.4 oz||380 g||2 medium pears|
|cucumber||2.5 oz||71 g||1/3 cucumer|
|blueberry (preferably frozen)||1.9 oz||54 g||21 blueberries|
|lime||0.43 oz||12 g||1/4 lime|
|mint||0.2 oz||6 g||6 mint leaves|
|ginger||0.15 oz||4 g||1/2 inch chunk of ginger root|
|white rum (optional)||1.5 oz||43 g||1 shot per serving|
|1.This recipe is best when made in a bigger batch. Just multiply the ingredient amounts by the number of servings you want to make!|
|2.Prior to making this recipe, remove the blueberries from the freezer to thaw. They are ready to juice with the rest of the ingredients when they are halfway thawed out.|
|3.Quarter the unpeeled limes and place directly into the press without grinding. If you do not have a press, peel and juice with the rest of the ingredients.|
|4.Grind the remaining ingredients on top of the lime and press everything together.|
|5.If making an alcoholic version, add 1.5 ounces (1 shot) of white rum per serving.|
This recipe is best when made in a bigger batch. Just multiply the ingredient amounts by the number of servings you want to make!
Garnish with a sprig of mint, a lime wedge and/or a couple of blueberries to take your presentation to the next level.
Miss that fizzy goodness? Add a bit of bubble with a splash of sparkling water or club soda.