I absolutely love lemon blueberry muffins, so I thought bringing those flavors to a mojito would be a great combination and very refreshing. This drink is amazing on a hot day. I also love bringing an Italian flair to everything, so the addition of Limoncello takes this one over the top. If you have any Limoncello left over, adding a tablespoon to a Mimosa is pretty wonderful too.
Notes and Suggestions:
You can buy simple syrup, but it is so quick and easy to make. You do need to plan ahead a little as the syrup needs to cool, but you can also make it in advance and keep in the fridge. When blueberries are in season, this is especially wonderful, but most of the time, I prefer using frozen. I love the taste of the small wild blueberries that only seem to be easily available frozen in my area. Defrosted blueberries also muddle so much easier and make the drink that much more flavorful.
You will need some kind of muddler to mix the limes and blueberries. In a pinch, you could use the handle of a wooden spoon, but a muddler does the job quickly and easily. I also use mine to make strawberry lemonade and caipirinhas.
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First, make the simple syrup. Add the water and sugar to a small pot and cook over medium low heat, stirring occasionally, until sugar is completely dissolved and liquid is clear (5-10 minutes). Allow to cool and store in the refrigerator.
If using frozen blueberries, allow them to defrost in the glasses for 30 minutes or place in a medium sized bowl and defrost in the microwave if you are in a hurry. Or simply use fresh blueberries.
Place blueberries in the bottom of a glass (either high or low ball) with lime wedges and mint leaves. Using a muddler, or handle of a wooden spoon, smoosh blueberries and lime wedges with a twisting motion for 1-2 minutes. Then, add simple syrup, Limoncello, Bacardi Limon (or traditional white rum if you prefer) and stir. Add ice and fill rest of glass with club soda. Serve immediately.
Limoncello Blueberry MojitosDifficulty: Easy
1 cup sugar, plus additional for garnish
1 cup water
2 cups blueberries, frozen and defrosted, or fresh
2 limes, plus additional for garnish
4 sprigs of mint
8 oz of Bacardi Limon, or White Rum if preferred
6 oz of Limoncello
16 oz Club Soda
- Make the simple syrup: Place one cup of sugar and one cup of water into saucepan and cook on medium low, stirring occasionally, until sugar is dissolved and liquid is clear. Allow to cool and store in refrigerator until needed.
- If using frozen blueberries, place 1/2 cup of blueberries into glasses (either high or low ball) and allow to defrost for 30 minutes. Alternately, you may also defrost them in the microwave, or use fresh.
- Cut the limes into small wedges and place 1/2 of a lime in each glass with the defrosted blueberries. Remove mint leaves from stems and place leaves from one sprig into each glass.
- Muddle the blueberries, limes and mint for 1-2 minutes.
- Add 2 TBSP of simple syrup mixture to each glass, along with 2 oz of Bacardi Limon (other other rum), and 1.5 oz of Limoncello.
- Add ice and 4 oz of club soda. Garnish with lime wedge. Serve immediately.
- If you would like to add a sugar rim on your glass, place some sugar on a small plate, run a lime wedge on the rim of the glass, and dip rim of glass into sugar until coated.