Recipe For Mojito

recipe for mojito, looking for these recipes? check this for 6 best recipe for mojito: Pineapple mojito,Berry mojito cake,Mojito beef tacos,Orange & basil mojito,Meringues with mango mojito sauce,Strawberry and watermelon mojitos

Orange & basil mojito

Image credit: Guy Bailey –


  • 1/2 orange, cut into wedges
  • 1/4 cup fresh basil leaves
  • 1 tablespoon raw sugar
  • 5 ice cubes
  • 45ml Bacardi rum
  • Soda water, to serve
  • Ice cubes, extra, to serve
  • Orange wedges, extra, to serve
  • Fresh basil leaves, extra, to serve


  • Step 1
    Place the orange, basil and sugar in a cocktail shaker. Use the end of a wooden rolling pin to crush until the sugar dissolves.
  • Step 2
    Add the ice cubes and rum. Cover and shake to combine. Pour the mixture into a serving glass and top with soda water. Serve with extra ice, orange and basil.

Strawberry and watermelon mojitos

Image credit: Rob Palmer –


  • 1.8kg seedless watermelon
  • 1/2 cup strawberry-flavoured liqueur
  • 1 cup white rum
  • 5 limes, cut into wedges
  • 1/2 x 1.25 litre bottle lemonade, chilled
  • 3/4 cup fresh mint leaves, torn
  • 2 cups ice-cubes
  • Fresh mint sprigs, to serve


  • Step 1
    Cut watermelon in half. Using a melon-baller or small spoon, scoop out one half of watermelon into balls. Transfer to a bowl. Roughly chop remaining watermelon half. Blend chopped watermelon until smooth. Strain into a large jug.
  • Step 2
    Add liqueur and rum. Squeeze juice from lime wedges into watermelon mixture and add wedges. Stir in lemonade, mint leaves, watermelon balls and ice-cubes. Serve with mint sprigs.

Meringues with mango mojito sauce

Image credit: Ian Wallace –


  • 4 eggwhites
  • 250g caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white wine vinegar
  • 2-3 drops yellow food colouring
  • 300ml thickened cream, lightly whipped

Mango mojito sauce

  • 2 large mangoes, chopped, plus extra mango to serve
  • 1/4 cup (60ml) white rum
  • 1 tablespoon lime juice
  • 1 tablespoon chopped mint leaves, plus extra leaves to serve
  • 1/3 cup (75g) caster sugar


  • Step 1
    Preheat the oven to 140°C and line a baking tray with baking paper.
  • Step 2
    Place the egg whites and sugar in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Whisk constantly for 6-8 minutes until the sugar has dissolved and the mixture is thick. Transfer to an electric mixer and continue to whisk for 10 minutes or until the meringue mixture is cool, stiff and glossy. Fold in the cornflour and vinegar, then use a skewer to swirl the yellow food colouring through the meringue mixture.
  • Step 3
    Place 6 dollops of meringue mixture on the baking tray, making a shallow indent in the top of each with the back of a spoon. Bake for 1 hour, then turn off the oven and allow the meringues to cool completely in the oven with the door slightly ajar.
  • Step 4
    Meanwhile, for the mango mojito sauce, whiz all the ingredients together in a food processor until smooth.
  • Step 5
    To serve, top the meringues with the whipped cream, garnish with extra mango and mint leaves, and drizzle with the mango mojito sauce.

Pineapple mojito

Image credit: Jeremy Simons –


  • 2 large limes, cut into wedges
  • 2-3 tsp caster sugar, to taste
  • 8 fresh mint sprigs
  • 1L (4 cups) soda water, chilled
  • 500ml (2 cups) fresh pineapple juice, chilled
  • 310ml (1 1/4 cups) white rum
  • Fresh pineapple slices, to serve
  • Mint ice-cubes, to serve (see tip)


  • Step 1
    Squeeze lime wedges into a large punch bowl or serving jug. Add the squeezed wedges, sugar and mint to the bowl. Use the back of a wooden spoon to muddle. Top with soda water, juice and rum. Stir to combine. Add in pineapple and mint ice-cubes just before serving.

Berry mojito cake

Image credit: Nigel Lough and Guy Bailey –


  • 150g butter, softened
  • 2 teaspoons vanilla extract
  • 1 cup caster sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 cup self-raising flour
  • 1/3 cup plain flour
  • 1 lime, thinly sliced
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2 tablespoons white rum (optional)
  • 2 cups thickened cream
  • 1/4 cup icing sugar
  • 1 tablespoon finely grated lime rind
  • 125g raspberries
  • 60g blueberries
  • 100g strawberries, sliced


  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and sides with baking paper.
  • Step 2
    Using an electric mixer, beat butter, vanilla and 3/4 cup caster sugar until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in milk, then sifted flours until combined.
  • Step 3
    Spread mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes. Turn cake out onto a wire rack to cool.
  • Step 4
    Meanwhile, combine remaining caster sugar with 2 tablespoons water in a small frying pan over medium heat. Stir until sugar dissolves. Bring to the boil. Add lime slices. Boil for 3 to 4 minutes, without stirring, or until syrup thickens and lime slices are tender. Remove from heat. Transfer lime slices to a plate. Stir lime zest into syrup. Cool. Stir lime juice and rum, if using, into syrup.
  • Step 5
    Using electric mixer, beat cream, icing sugar and lime rind until just-firm peaks form. Roughly crush two-thirds of the raspberries. Fold into cream mixture to form a marbled effect. Tear remaining raspberries.
  • Step 6
    Cut cake in half horizontally. Place cake base on a serving plate. Drizzle with half the cooled lime syrup. Spread with half the cream mixture. Sandwich with cake top. Dollop top with remaining cream mixture. Top with candied lime slices and berries. Drizzle with remaining lime syrup. Serve.

Mojito beef tacos

Image credit: Nigel Lough –


  • 1 teaspoon dried mint
  • 1 teaspoon Mexican chilli powder
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons white rum
  • 1/4 cup extra virgin olive oil
  • 1kg piece beef rump steak
  • 3 tomatoes, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 teaspoon finely grated lime rind
  • 1 tablespoon lime juice
  • 4 zucchini, peeled into ribbons
  • 3 corn cobs, husks and silk removed
  • 2 tablespoons roughly chopped fresh mint leaves
  • Small tortillas, chargrilled, to serve
  • Lime wedges, to serve
  • Fresh mint sprigs, to serve


  • Step 1
    Combine dried mint, chilli powder, garlic, rum and 1 tablespoon oil in a glass or ceramic dish. Add steak. Turn to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.
  • Step 2
    Remove steak from fridge 30 minutes before cooking and allow to come to room temperature.
  • Step 3
    Place tomato, onion and green chilli in a serving bowl. Season. Toss to combine.
  • Step 4
    Heat a barbecue grill on high heat. Combine lime rind, juice and remaining oil in a serving bowl. Season with salt and pepper. Grill zucchini, in batches, for 1 minute each side or until lightly charred. Transfer to lime mixture. Toss to coat. Cover to keep warm.
  • Step 5
    Grill corn, turning, for 8 to 10 minutes or until lightly charred and tender. Transfer to a board. Stand for 5 minutes or until cool enough to handle. Cut corn kernels from cobs. Transfer to a serving bowl. Cover to keep warm.
  • Step 6
    Grill steak for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Stand for 5 minutes to rest.
  • Step 7
    Add mint to zucchini mixture. Gently toss to combine. Thinly slice steak. Fill tortillas with steak, zucchini mixture, tomato mixture and corn. Serve with lime wedges and extra mint leaves.

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