Apple mockjito recipe
Who doesn’t love a mojito? It has been popular in Cuba for centuries and became really fashionable in the world’s best bars from LA to London to Sydney since the ’90s. In this sugar-free, alcohol-free version, we’ve not only managed to keep the balance of flavours as exciting as the original, but it’s supremely thirst-quenching.
Recipe from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
Ingredients
- 6 fresh mint leaves
- 4 lime wedges
- 20 ml freshly squeezed lime juice (around 4 teaspoons)
- 25 ml organic cold-pressed apple juice (around 5 teaspoons)
- 0.5 tsp coconut sugar
- 0.5 a highball glass of crushed ice
- 150 ml chilled sparkling mineral water
- 6 fresh mint leaves
- 4 lime wedges
- 0.7 fl oz freshly squeezed lime juice (around 4 teaspoons)
- 0.9 fl oz organic cold-pressed apple juice (around 5 teaspoons)
- 0.5 tsp coconut sugar
- 0.5 a highball glass of crushed ice
- 5.3 fl oz chilled sparkling mineral water
- 6 fresh mint leaves
- 4 lime wedges
- 0.1 cup freshly squeezed lime juice (around 4 teaspoons)
- 0.1 cup organic cold-pressed apple juice (around 5 teaspoons)
- 0.5 tsp coconut sugar
- 0.5 a highball glass of crushed ice
- 0.6 cup chilled sparkling mineral water
- 1 long mint stem
- 1 dusting of coconut sugar
- 1 thin slice of Granny Smith apple, dipped in lime juice
- 1 long mint stem
- 1 dusting of coconut sugar
- 1 thin slice of Granny Smith apple, dipped in lime juice
- 1 long mint stem
- 1 dusting of coconut sugar
- 1 thin slice of Granny Smith apple, dipped in lime juice
Details
- Cuisine: British
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 1
Step-by-step
- Muddle the mint leaves with the lime wedges, lime juice, apple juice and sugar in the bottom of a large highball glass.
- Add enough ice to fill just over half the glass, then stir well to blend all the ingredients together.
- Top up with sparkling mineral water.
- Garnish with an extra long mint stem, a dusting of coconut sugar and a slice of apple.
This recipe is from Redemption Bar by Andrea Waters and Catherine Salway. Published by Kyle Books. Photography by Catherine Gratwicke.
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