My Super-Refreshing Blueberry Mojito Will Make You So Excited for Summer

A mojito is a fantastic cocktail that’s easy to make with only a few ingredients: white rum, simple syrup, lime juice, club soda, and lots of mint. It’s refreshing, bright, and delightfully sippable. The combination of tart lime juice balanced with fresh mint and sugar goes so well with white rum. Even though the classic is delicious on its own, it’s the perfect canvas to welcome other flavors — especially fresh fruits.

Blueberries go particularly well with a mojito because of their naturally sweet and floral taste. They add a vibrant purple color, making the drink extra pretty. I served my blueberry mojito to my friends at a recent dinner party, and everyone loved it so much because of its bright, fresh taste. And as the weather gets warmer, I can’t wait to make, serve, and sip more of this gorgeous blue drink.

Why You’ll Love It

• This recipe calls for making a blueberry simple syrup, which infuses the cocktail with the flavor of naturally sweet blueberries.

• You can use fresh or frozen blueberries. Besides flavoring the drink, they also make for a pretty garnish.

Key Ingredients in Blueberry Mojito

• Blueberries. The juice from blueberries makes a delicious syrup, which makes the cocktail extra flavorful and easy to sip. You can use either frozen or fresh blueberries to make the cocktail.

• Limes. They are one of the most crucial ingredients that makes mojito stand out. The wonderful tartness of limes is much needed to balance the sweetness. Add as many lime slices as you want; don’t be shy!

• White rum. White rum is light with a slightly sweet aftertaste. It lets the flavors of other ingredients shine while making the cocktail taste more balanced.

• Club soda. The cocktail gets topped with fizzy, refreshing club soda, which makes each sip extra refreshing.

• Mint. It’s important to muddle fresh mint leaves with the sugar so that the natural juice and flavors of mint come through.

How to Make Blueberry Mojito

1. Make the blueberry syrup. Make the blueberry syrup by cooking blueberries, limes, sugar, water, and a little bit of salt until it’s slightly thick. Be sure to cool it down before adding it to the cocktail.

2. Muddle the fresh mint leaves with sugar. Using a muddler or the back of a spoon, muddle the mint leaves with sugar until it’s fragrant in a cocktail shaker. Then, add sugar, limes, and blueberry syrup to the shaker with ice, and shake until it’s frothy and chilled.

3. Build the drink. Add rounds of thinly sliced limes to the serving glass, then pour the cocktail through a fine-mesh strainer. Top it off with cold club soda or seltzer water, extra blueberries, and more fresh mint leaves for garnish. If you don’t have a cocktail shaker, you can just build the drink directly in a serving glass. Muddle the mint leaves with sugar first, then add rum and blueberry syrup. Add the ice, and garnish the drink with lime slices, blueberries, and mint leaves.

Helpful Swaps

• If you don’t like blueberries, you can swap them with any type of berries, such as raspberries, blackberries, or even strawberries.

Blueberry Mojitos Recipe

My easy blueberry syrup takes takes mojitos to a whole new level.

Prep time 5 minutes

Cook time 2 minutes

Serves 1

Ingredients

For the blueberry syrup (makes 1/2 cup, enough for 3 drinks):

• 2 medium limes

• 1 cup fresh or frozen blueberries

• 1/4 cup granulated sugar

• 1/4 cup water

• 1 pinch kosher salt

For each cocktail:

• 2 medium limes (use the zested ones from the blueberry syrup)

• Ice

• 10 fresh mint leaves, plus more for garnish

• 1 pinch granulated sugar

• 2 ounces white rum

• 1 1/4 ounces blueberry syrup (recipe above)

• 2 ounces cold seltzer water or club soda

• 2 to 3 fresh or frozen blueberries

Instructions

Make the blueberry syrup:

1. Finely grate the zest of 2 medium limes (about 2 teaspoons); reserve the zested limes for the cocktail. Place 1 cup fresh or frozen blueberries, 1/4 cup granulated sugar, 1/4 cup water, and 1 pinch kosher salt in a small saucepan.

2. Bring to a boil over medium-high heat. Continue cooking until the berries burst open and release their juices and thicken, 3 to 4 minutes more. Turn off the heat, add the lime zest, and stir to combine.

3. Pour through a fine-mesh strainer set over a heatproof bowl. Use a spoon to press on the blueberries to extract as much liquid out of them as possible. Discard the contents of the strainer. You should have about 1/2 cup syrup (if you don’t have enough, add water to make up the difference). Let the syrup cool until warm to the touch, about 10 minutes. Cover and refrigerate until cold, at least 1 hour.

For each cocktail:

1. Cut 2 to 3 thin rounds from 1 of the zested limes. Press the rounds against the sides of a tall glass. Juice the limes until you have 1 ounce. Fill the glass with ice.

2. Place 10 fresh mint leaves and 1 pinch granulated sugar in a cocktail shaker. Gently muddle the mint leaves with a muddler or wooden spoon until fragrant. Add the lime juice, 2 ounces white rum, and 1 1/4 ounces of the blueberry syrup. Fill the shaker with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

3. Pour the cocktail through a fine-mesh strainer into the glass. Top with 2 ounces cold seltzer water or club soda, and gently stir to combine. Garnish with 2 to 3 blueberries and mint leaves.

Recipe Notes

Make ahead: The blueberry syrup can be made up to 5 days ahead and refrigerated in an airtight container.