Pioneer Woman Blueberry Mojitos

Pioneer Woman blueberry mojitos are a fruity, fizzy cocktail with blueberry syrup, muddled mint and silver rum that comes together in 30 minutes. It's an easy summer cocktail for backyard parties, cookouts or Fourth of July, and it's simple to batch in a pitcher for a crowd.

Muddle the mint with the sugar until it smells fragrant, because bruising the leaves is what releases the oils behind that classic mojito flavor. Skip it and the drink tastes flat, like blueberry lime soda with rum stirred in.

Cooking the blueberries into a quick syrup and pressing it through a fine mesh strainer gives you a smooth, deep purple color. You get no seeds or skins in your glass, and a handful of whole berries at the bottom adds a fresh pop.

Pioneer Woman Blueberry Mojitos

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

223

kcal

Blueberry syrup, muddled mint and fresh lime juice come together in a pitcher with rum and sparkling water. Poured over ice and whole berries, it's a cold, bright, lightly sweet drink with a tart finish.

Ingredients

• 1 1/4 c. blueberries (about 8 ounces)
  

• 1/4 c. sugar
  

• 1/4 c. mint leaves, plus sprigs for garnish
  

• 2 limes, quartered
  

• 1 c. silver rum
  

• 1 c. sparkling water
  

Directions

• Make the blueberry syrup: Bring 1 cup of the blueberries, 3 tablespoons of the sugar and 2 tablespoons water to a simmer in a small saucepan over medium-low heat. Cook for about 5 minutes, breaking up the berries with a potato masher and stirring now and then, until syrupy.
• Strain and cool: Remove the pan from the heat and press the syrup through a fine mesh strainer into a heatproof bowl. Let it cool at room temperature for 15 minutes, or refrigerate it for up to 4 days.
• Muddle the mint: Muddle 1/4 cup mint leaves and the remaining 1 tablespoon sugar in a large pitcher until the mint is bruised and fragrant. The sugar should start to dissolve as you go.
• Add the limes: Add the 2 quartered limes to the pitcher and keep muddling until they are juiced. That way the lime juice mixes right into the mint and sugar.
• Mix the drink: Stir the cooled blueberry syrup, 1 cup silver rum and 1 cup sparkling water into the pitcher. Give it a good stir so the syrup blends evenly.
• Fill the glasses: Divide the remaining 1/4 cup blueberries among 4 tall glasses, then fill them with ice. Pour in the mojitos and garnish each glass with a sprig of mint.

Tools for this recipe

• Bormioli Rocco glass pitcher with lid, Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make blueberry mojitos without alcohol?

Yes, just leave out the rum and add extra sparkling water or a splash of lemon-lime soda. You still get all the blueberry, mint and lime flavor in a fruity mocktail.

Can I use frozen blueberries for the syrup?

Frozen blueberries work just as well as fresh for the syrup. You don't need to thaw them, so toss them straight into the saucepan with the sugar and water and simmer as directed.

How far ahead can I make the syrup?

The blueberry syrup keeps in the fridge for up to 4 days, so you can make it ahead of a party. Then all that's left is muddling the mint and limes and mixing the pitcher.

What can I use instead of a muddler?

A wooden spoon works fine for muddling the mint and limes. Press and twist firmly in the pitcher until the leaves are bruised and the limes are juiced.

What's the most common mistake with mojitos?

Tearing or over-muddling the mint until it turns bitter is the usual problem. Press just enough to bruise the leaves and release their fragrance, then add the limes.