Easy Raspberry Mojito Recipe (Ready in Minutes)
A raspberry mojito is what happens when you take a perfect summer drink and make it even better. The berries add a sweet-tart punch that works really well with the mint and lime, plus they turn the drink this gorgeous ruby color.
They’re a bit more interesting than regular mojitos but not fussy to make – just muddle some fresh raspberries with your mint and lime. These are perfect for summer afternoons or evenings when you want something refreshing but not too sweet. I usually make a pitcher when friends come over for barbecues, and they always disappear fast.
Raspberry Mojito
Ingredients You’ll Need For This Recipe
- 10-12 fresh raspberries
- 8-10 fresh mint leaves
- 2 ounces white rum
- 1 ounce fresh lime juice
- 1/2 ounce simple syrup
- Club soda
- Ice cubes
- Extra mint sprigs and raspberries for garnish
How to make perfect Raspberry Mojito
1. Start by gently rinsing raspberries and mint leaves – just a quick splash under cold water. Pat the mint dry with a paper towel so it doesn’t get bruised and turn dark.
2. Drop raspberries into a sturdy cocktail shaker or mixing glass. Using a wooden muddler (or the handle of a wooden spoon if you’re in a pinch), press down and gently crush them until they’re broken down but not completely pureed – about 4-5 gentle presses should do it. You want to release their juice while keeping some texture.
3. Add mint leaves right on top of the crushed raspberries. Give them just 2-3 light presses with the muddler – you’re aiming to release the oils without shredding the leaves. You’ll smell that fresh mint aroma when you’ve done enough.
4. Pour in the rum, fresh lime juice (strain out any seeds), and simple syrup. Add a handful of ice cubes – enough to come about halfway up your shaker.
5. Cover your shaker tightly and shake vigorously for about 15-20 seconds, until the outside of the shaker feels properly frosty. This isn’t just for mixing – the ice helps dilute and chill everything to the right temperature.
6. Fill a tall glass about 2/3 full with fresh ice cubes. Strain your mixture over the ice – if you want a cleaner drink, use a fine-mesh strainer to catch any raspberry seeds or mint bits. If you like it more rustic, a regular strainer is fine.
7. Top off the glass with club soda – pour it slowly down the side of the glass to keep the fizz. Give it one quick, gentle stir to combine.
8. For the garnish, tuck a fresh mint sprig into the side of the glass so it stands up nicely, and drop in 2-3 fresh raspberries. The mint sprig should be big enough to catch your nose with every sip.
Your mojito should be a beautiful pink color with tiny raspberry bits floating around, and you’ll get that perfect balance of sweet berries, fresh mint, and lime in every sip.
🔍 Recipe Notes & Tips
- Fresh raspberries work best – frozen ones get too mushy
- Don’t skip straining the lime juice – those seeds make drinks gritty
- Cheap white rum is fine – save the fancy stuff for sipping
- Quick simple syrup hack: shake equal parts sugar and hot water in a jar until dissolved
- Double-strain if you hate seeds – worth the extra step
- Go gentle on the mint muddling – bitter drinks happen when you destroy the leaves
🍽️ Serving Suggestions
- Virgin version: Skip rum, add extra club soda and a splash of coconut water
- Make it fancy: Float Prosecco instead of club soda
- Party punch version: Scale up ingredients in a pitcher, add bubbles last minute
- Freeze raspberry ice cubes ahead for extra pretty presentation
🎯 Make it Work for
- Brunch: Make it lighter with less rum and more soda
- Summer BBQ: Prep everything except soda in a pitcher, top off per glass
- Fancy dinner: Strain extra fine, serve in stemmed glasses
- Casual gathering: Mix in a mason jar, less fussy straining
📦 Storage & Leftovers
- Base mixture (minus soda) keeps 24hrs in fridge
- Don’t add ice until serving – gets watery
- Mint goes brown fast once muddled – don’t prep too far ahead
- Simple syrup keeps 2 weeks refrigerated
Raspberry Mojito
Ingredients
- 10-12 fresh raspberries
- 8-10 fresh mint leaves
- 2 ounces white rum
- 1 ounce fresh lime juice
- 1/2 ounce simple syrup
- Club soda
- Ice cubes
- Extra mint sprigs and raspberries for garnish
Instructions
- Start by gently rinsing raspberries and mint leaves – just a quick splash under cold water. Pat the mint dry with a paper towel so it doesn’t get bruised and turn dark.
- Drop raspberries into a sturdy cocktail shaker or mixing glass. Using a wooden muddler (or the handle of a wooden spoon if you’re in a pinch), press down and gently crush them until they’re broken down but not completely pureed – about 4-5 gentle presses should do it. You want to release their juice while keeping some texture.
- Add mint leaves right on top of the crushed raspberries. Give them just 2-3 light presses with the muddler – you’re aiming to release the oils without shredding the leaves. You’ll smell that fresh mint aroma when you’ve done enough.
- Pour in the rum, fresh lime juice (strain out any seeds), and simple syrup. Add a handful of ice cubes – enough to come about halfway up your shaker.
- Cover your shaker tightly and shake vigorously for about 15-20 seconds, until the outside of the shaker feels properly frosty. This isn’t just for mixing – the ice helps dilute and chill everything to the right temperature.
- Fill a tall glass about 2/3 full with fresh ice cubes. Strain your mixture over the ice – if you want a cleaner drink, use a fine-mesh strainer to catch any raspberry seeds or mint bits. If you like it more rustic, a regular strainer is fine.
- Top off the glass with club soda – pour it slowly down the side of the glass to keep the fizz. Give it one quick, gentle stir to combine.
- For the garnish, tuck a fresh mint sprig into the side of the glass so it stands up nicely, and drop in 2-3 fresh raspberries. The mint sprig should be big enough to catch your nose with every sip.