Coconut water mojito with frozen raspberries

A coconut scented mojito made with coconut water and coconut rum. Frozen raspberries are added for extra colour and flavour. A lovely variation of regular mojito that is ligher and very refreshing.

Course Drinks

Cuisine Latin American

Prep Time 15 minutes

Servings

Calories 172kcal

Author Eva

Ingredients

2 tsp white sugar
1 lime
20 frozen raspberries
4 mint sprigs
100 ml coconut rum
200 ml coconut water
crushed ice

Instructions

Cut the lime in half. Squeeze the juice from one of the halves, and cut the other one into bits. Divide both the lime bits and the lime juice between the two glasses. Add 1 tsp sugar per glass.
With a pestel or other similar object crush the lime and sugar mixture in order to extract some of the juice and essential oils from the lime zest. Work it for a minute, so that the sugar will also partially dissolve.
Clap the mint sprigs between your hands and place them along the side of the glass. Add the frozen raspberries, then top with crushed ice until you reach about 3/4 of the glass.
Pour the coconut rum over the crushed ice and finally top with coconut water. Serve with extra mint leaves as garnish (optional).

Notes

Original mojito has carbonated water. I have tried mixing carbonated water and coconut water, or only going with coconut water and I prefer the latter.
For a stronger alcohol content, add 50 ml of white rum in addition to the 50 ml of coconut rum.
Many mojito recipes call for the use of simple syrup to avoid any grit from the sugar. Feel free to sub if you prefer a sweetener easier to dissolve.

Nutrition