Non-Alcoholic Raspberry Mojito

I admit I’m extremely looking forward to enjoying a nice chilled glass of Riesling for dessert or even a cold beer while I watch a baseball game.

Non-Alcoholic Raspberry Mojito recipe and images by Lacey Baier, a sweet pea chef

After the baby comes, of course (hint, hint, baby Savannah!).

Non-Alcoholic Raspberry Mojito recipe and images by Lacey Baier, a sweet pea chef

But, in the meantime, I have enjoyed putting together some tasty non-alcoholic, baby-friendly concoctions, such as this Non-Alcoholic Raspberry Mojito, or Faux-jito, as I have endearingly called it.  Or Mocktail.  Cute, right?  Anyone?

Non-Alcoholic Raspberry Mojito recipe and images by Lacey Baier, a sweet pea chef

Anyways, I thoroughly enjoyed this tasty little drink and wanted to share it with you.  It’s perfect for a lazy day at the pool, a baby shower, a backyard BBQ with the kids or whatever your little heart desires.

Non-Alcoholic Raspberry Mojito recipe and images by Lacey Baier, a sweet pea chef

No alcohol.  No guilt.  Just tasty goodness.

Non-Alcoholic Raspberry Mojito recipe and images by Lacey Baier, a sweet pea chef

Mojitos are probably my favorite cocktail.  I love them because they are fruity, fresh and flavorful.  Really, what’s not to love about combining fresh raspberries, juicy lime and crisp mint in a drink?

Non-Alcoholic Raspberry Mojitos

makes 1 serving/drink

3-4 fresh raspberries, plus more for garnish
5-6 mint leaves
2 tbsp. simple syrup (see directions below for how to make a simple syrup)
ice
1/4 cup cran-raspberry juice (or just raspberry juice if you can find it)
2 tbsp. fresh lime juice (approx. 1/2 medium-large lime)
1/2 cup club soda or sparkling mineral water

Directions

To make a simple syrup, combine 1 cup granulated sugar with 1 cup water (or just equal parts, if making more or less) in a medium sauce pan. Heat over medium-low heat, stirring frequently, until it begins to boil and sugar is completely dissolved. Allow to cool.

In a tall glass, add raspberries, mint leaves and the simple syrup. Muddle (squish with the back of a wooden spoon) well until the mint, simple syrup and raspberries are well-combined.  If possible, try not to break apart the mint leaves, as this (in my opinion) will make for a less pleasant drinking experience.  Fill glass with ice.  Add cran-raspberry juice, then lime juice and then fill with soda.

Garnish with lime wedge or additional raspberries, if desired.

Want more easy recipes?

If so, sign up now to receive a FREE copy of my eCookbook with 40 original ASPC recipes. Plus, get emails with even more easy recipes and cooking tips. Sign up now!

About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

4 comments… add one

  1. Charissa April 25, 2011, 1:19 pm

    This is so pretty and it looks soooo refreshing. I love the presentation! Looks like a crowd pleaser!

    Reply
  2. Kaye June 20, 2014, 7:11 am

    I’m going to make this when my pregnant daughter visits this summer. Thanks!

    Reply

Leave a Reply