Food & Drinks

This mojito is the absolute best

Mojito Raspberry mint

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the tastiest mojito.

Jonathan Zandbergen, chef at the Michelin-starred restaurant Merlet in Schoorl, wrote a beautifully designed book with recipes and products that you can combine endlessly. This mojito, for example, is great for the holidays, so let your muscles roll and shake away.

INGREDIENTS

500 g ripe raspberries
125 g sugar
90 g brown sugar
1 g citric acid (powder, available at health food stores or Asian shops)
150 ml lime juice
50 ml rum, e.g. 3 years
old Havana Club
10 leaves of water mint (or mint) + extra for garnish
2 egg whites
rose petals, for garnish

Ingredients:
Hand blender
Strainer
Cocktail shaker

Here's how to make the mojito with mint and raspberry:

  1. Cook the raspberries with the sugar until dissolved, puree the mixture, strain through a sieve and place in a bowl.
  2. Place in the freezer for at least 2 hours and stir every 15 minutes with a whisk until the ice has hardened.
  3. Put 500 ml of water with the brown sugar and citric acid in a pan and bring to a boil to dissolve the sugar.
  4. Let cool.
  5. Mix in the lime juice, rum, and 10 mint leaves and blend with an immersion blender.
  6. Let steep for 10 minutes and strain through a sieve.
  7. Whip the mojito cocktail together with the egg whites in a shaker or with a mixer until fluffy.
  8. Pour into nice glasses.
  9. Add a spoonful of raspberry sorbet.
  10. Finish off with a straw and a mint leaf and/or a rose petal.

Text: FavorFlav