Black Raspberry and Rosemary Mojito

This mojito is the ultimate summer cocktail: mint, limes, rum and a splash of soda — it doesn’t get any better than that.

Or does it?

I think so!

I added a twist to this classic cocktail that takes the refreshing flavor of citrus and mint and fuses it with flavorful rosemary and the sweetness of black raspberries.

Herbs are excellent ingredients to use in syrups. Their fragrance seeps into the liquid wonderfully, and you can measure their intensity by the length of time you allow the mix to steep. Rosemary is very versatile, and this simple syrup infused with rosemary can also be added to sangrias or iced tea for extra flavor. The floral aroma of rosemary, freshness of mint and a fruity slightly bitter juices of black raspberries marry perfectly and create a beverage that is light yet savory and complex.

The syrup brings just the right amount of sweetness to the drink, while black raspberries contributing its own tart and fruity flavor. And when paired with lots of freshly squeezed lime juice and mint, some pretty amazing things start to happen.

Black raspberries are not to be confused with blackberries, they are smaller and when ripe, have a hollow center that easily pulls away from the vine, just like their relatives red raspberries.

We went raspberry picking last weekend and when I saw bushes with black raspberries I decided to pick them instead. They are just so cute and unique. Taste like a mix of raspberries and blackberries – sweet with a little bitterness from blackberries.

Two in the mouth, one in the container.

You can make Mojitos in many different ways, but they absolutely have to have mint and lime! Also, if you don’t drink alcohol, this recipe makes a really tasty virgin mojito without the Rum!

So mix up some Black Raspberry and Rosemary Mojito, sit back, take a sip and envision yourself on a beach baby!

Simple Rosemary Syrup Ingredients:

1 cup sugar

1 cup water

4 fresh rosemary sprigs

Ingredients per 16 oz mason jar:

50 ml Rum

1/4 cup freshly squeezed lime juice

handful mint leaves

10-12 fresh black raspberries

1/2 can soda

a few rosemary sprigs and ice for garnish

Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding rosemary sprigs. Cover and chill. Syrup may be stored in refrigerator up to 1 month.

To prepare the cocktail, crush the mint leaves with raspberries on the bottom of mason jar. Muddle raspberries until thoroughly crushed, then add ice. Pour lime juice, syrup, Rum and soda on top and stir. Garnish with lime wedges, whole raspberries and a string of rosemary.

Simple. Beautiful. Enjoy!