These refreshing strawberry mojito cocktails are made with fresh strawberries, lime juice, sugar cane juice or sugar, mint leaves, sparkling water, and rum.
Strawberry mojitos are the perfect drink for a late spring or summer party on the patio. For this recipe I made a large pitcher of fruity mojitos and then served them in individual glasses decorated with a flavored rimming sugar, lime slices, strawberry slices, and mint leaves.
I used a blended mix of fresh strawberries, lime juice, sugar cane juice (called guarapo or jugo de cana in Spanish), and a few mint leaves. I then mix it with muddle mint leaves and mint stems, rum, sparkling water, and ice. I used to only use mint leaves for mojitos. Then, during a trip to Cuba I found out that they always use the entire mint stems with the leaves – supposedly there’s a lot of minty flavor in the stems. So, no need to throw out the stems next time you make these or any mojitos!
You can use simple syrup, regular sugar, or your choice of sweetener in place of the sugar cane juice. Another option to simplify the process is to use sparkling lemonade in place of the sugar & sparkling water. You can reduce the amount of fresh lime juice, but I would still add some for that fresh taste. To make this a mocktail or alcohol version simply omit the rum. You can also divide it into two pitchers, one with rum and one without – just make sure to mark them well.
Strawberry mojito cocktails
- 1 lb of strawberries washed and stems removed
- ½ cup fresh lime juice from 4-5 limes
- 1 cup sugar cane juice guarapo – or ½ cup simple syrup, adjust to taste
- 4 to 8 ounces of mint leaves with stems depending on how minty you want your mojitos
- ~2 cups of chilled sparkling water or club soda adjust more or less based on your preference
- 1 to 1 ½ cups of rum or strawberry infused rum, adjust to taste
- Strawberry slices
- Lime slices
- Mint leaves
- Sugar to decorate rims optional
- Place the strawberries, fresh lime juice, sugar cane juice (or simple syrup/other sweetener), and a few mint leaves in a blender or food processor. Blend until you have a smooth puree. You should have about 3 ½ to 4 cups of this pureed strawberry mix.
- To make a full batch of mojitos in a large pitcher, muddle most of the remaining mint stems/leaves (save a few for garnishing), then add the strawberry puree and the rum. For the rum, I recommend starting with a lower amount and then adjusting as you taste the final drink.
- Next add ice and the sparkling water, mix well. Taste and add more rum – or sparkling water/simple syrup.
- Garnish with the rest of the mint leaves, strawberry slices, and lime slices.
- To make a mocktail version or what I call the “everyone adds rum/alcohol to their taste” variation follow the same steps without adding the rum, and let each person mix in the amount or type of rum/alcohol they do (or don’t) want to add.
- To serve in individual glasses, moisten the rims with a slice of lime and garnish the rims with the regular sugar, a cocktail flavored rimming sugar, or cookie sugar sprinkles. You can add ice cubes, mint leaves, strawberry slices, and limes slices to the individual glasses.