Almond Free Classic Strawberry Mojito
Fresh strawberries, bright lime, and fragrant mint come together in a drink that tastes like summer in a glass. The muddling step is where the magic happens — pressing the berries and mint together with a little homemade simple syrup releases a vivid, juicy base that no store-bought mix can replicate. White rum and a splash of chilled sparkling water round everything out into something refreshing, lightly boozy, and genuinely beautiful to look at. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just clean, straightforward cocktail-making. The quick simple syrup takes only a few minutes on the stove and keeps in the fridge for up to two weeks, which means you're already set up for the next round. Garnish with a lime wheel and a halved strawberry on the rim and it looks like something you'd pay twelve dollars for at a rooftop bar. Make it for a crowd, make it for yourself — either way, serve it immediately while the ice is still cold and the bubbles are still lively.
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Learn more →Ingredients
2 servings
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the mojito
- 8 medium fresh strawberries, hulled and halved
- 16 fresh mint leaves, plus sprigs for garnish
- 3 oz fresh lime juice (from about 3 limes)
- 3 oz white rum
- 1 cup sparkling water, chilled
- 2 cups ice cubes
For serving
- 2 fresh strawberries, halved, for garnish (optional)
- 2 lime wheels, for garnish (optional)
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from the heat and let cool to room temperature, about 5 minutes. You will have about 1/3 cup simple syrup; use 2 tbsp for this recipe and refrigerate the rest for up to 2 weeks.
- 2
Divide the hulled strawberries and mint leaves evenly between the two tall glasses. Add 1 tbsp of the simple syrup to each glass, then muddle firmly until the strawberries are fully broken down and the mint is bruised and fragrant, about 10–12 presses.
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