Recipe for: Non-alcoholic mojito with rhubarb - photo 1
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Recipe for: Non-alcoholic mojito with rhubarb

Drinks May Day 30 min Easy 7 wyświetleń ~34.40 PLN * - (0)
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Description

Refreshing, non-alcoholic rhubarb mojito is a spring twist on the classic Cuban cocktail — perfect for a May picnic. Instead of rum, we use homemade, lightly pink rhubarb syrup, which brings a characteristic sweet-tart note and beautiful color. The drink combines fresh mint, lime juice, and sparkling water, resulting in a lightly sour, fizzy drink with a clear herbal aroma. Serve well chilled in tall glasses with crushed ice — it pairs wonderfully with grilled snacks, salads, and seasonal fruits. The recipe includes step-by-step instructions for preparing the syrup, base, and assembly, with tips for beginners and an optional strawberry addition.

Ingredients Used

Ingredients (8)

Servings:
4
  • Rhubarb 400 g
  • Sugar 200 g
  • Water 200 ml
  • Lime 4.8 szt. (~240 g)
  • Mint 30 g
  • Sparkling water 800 ml
  • Ice 400 g
  • ✨ Opcjonalne
  • Strawberry 100 g
💰 Szacowany koszt dania: ~34.40 PLN (8.60 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb syrup

1

Prepare rhubarb syrup. Wash the rhubarb and trim the tough ends. Cut the stalks into pieces about 1-2 cm long. In a wide pot, place the chopped rhubarb, add 200 g of sugar and 200 ml of water. Heat over medium heat, stirring with a wooden spoon until the sugar dissolves (about 3-4 minutes). When it starts to boil, reduce the heat and simmer gently for 8-10 minutes, until the stalks soften and the mixture turns light pink. Strain the hot syrup through a fine sieve into a bowl, pressing the solid parts with a spoon to extract the juice. Leave to cool to room temperature, then chill in the refrigerator for at least 30 minutes. The syrup should have the consistency of flowing honey and lightly coat the spoon — this is a sign that it has the right thickness.

Ingredients: Rhubarb, Sugar, Water
Use a wide pot (diameter 18-20 cm) so that the rhubarb cooks evenly. For straining, use a fine sieve and a rubber spatula to squeeze out the leftovers. Do not cook for too long (over 12 minutes) to prevent the syrup from becoming bitter.

Preparing the base

2

Juicing limes and preparing mint. Cut the limes in half. Use a manual fruit juicer to extract the juice from all the limes without seeds. Strain the juice through a sieve to remove the pulp and seeds. From the bunch of mint, separate the leaves — ideally 6-8 leaves per glass (about 24-32 leaves in total). Gently bruise the leaves in your hands or press them between your palms (the so-called "clap") to release the essential oils. In a tall container or pitcher, pour about 120 ml of fresh lime juice (about 30 ml per serving) and add 120 g of chilled rhubarb syrup (about 30 g of syrup per serving). Add the mint leaves and gently muddle them with a muddler or the end of a wooden spoon — press 4-6 times, without crushing the leaves into a paste. The goal is to extract the aroma, not to break down the mint.

Ingredients: Lime, mint, Rhubarb
Use a muddler or the end of a wooden spoon and a wide container. Do not crush the mint aggressively (avoid bitterness). If you don't have a juicer, cut the lime in half, squeeze it by hand over a strainer, and press with a spoon.

Assembly and Serving

3

Fill four tall glasses (about 300-350 ml) with crushed ice up to 3/4 of their height. Pour the prepared base into each glass: about 30 ml of lime juice mixed with 30 g of rhubarb syrup and 6-8 mint leaves (you can divide the base previously mixed in a pitcher). Top each glass with chilled sparkling water — about 200 ml per glass. Gently stir with a long spoon 3-4 times from the bottom to the top to mix the syrup with the sparkling water without losing the bubbles. Garnish with a sprig of mint and a slice of lime. Additionally, you can add a slice of strawberry on the rim of the glass for color and a sweet touch (optional).

Ingredients: Ice, Sparkling water, mint, Lime, Rhubarb, Strawberry
The best are tall Collins glasses; use a long bar spoon. Stir gently, as too vigorous stirring will ruin the fizz. If you want a sweeter drink, add more syrup (10-15 g per serving).

Cooling and storing the syrup

4

Store the remaining rhubarb syrup in a sealed jar in the refrigerator for up to 5 days. Before use, give it a gentle shake if the syrup has slightly separated. You can also pour portions of the syrup into an ice cube tray and freeze syrup cubes — perfect for quickly preparing a drink for a picnic.

Ingredients: Rhubarb, Water
For storage, use a clean, sterilized jar with a lid. If the syrup starts to smell of fermentation (sour and fizzy), discard it.

Fun Fact

💡

Mojito has its roots in Cuban tradition — it was originally made with sugar cane syrup and fresh mint. The addition of rhubarb refers to the European seasonal tradition of using sour fruits in spring drinks.

Best for

Majówka Piknik Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve well chilled, with the option of additional syrup and lime slices on the table. For adults, you can prepare a small portion of classic rum on the side, so everyone can add alcohol to their liking. A strawberry as a decoration will add color and a milder sweetness.

🥡 Storage

Store the syrup in the refrigerator for up to 5 days in a sealed jar. Do not store the drink with sparkling water — prepare it just before serving to maintain the fizz. Leftover non-sparkling drink can be stored in a closed container for up to 24 hours and the bubbles can be recreated by adding fresh sparkling water when serving.

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