Black Pepper 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 strawberries and mint together releases their natural juices and oils, creating a base that's vibrant and deeply aromatic before a single drop of rum goes in. A quick homemade simple syrup ties everything together with just the right touch of sweetness, and the bonus is you'll have extra syrup stashed in the fridge for your next round. Sparkling water gives the finished drink its signature effervescence without any store-bought mixer that might sneak in unwanted seasonings or additives. This recipe is naturally free of any spice concerns — every ingredient is clean, fresh, and exactly what it says it is, so you can sip without second-guessing the label on anything. Garnished with a mint sprig, a halved berry, and a lime wheel on the rim, it's also genuinely beautiful to serve at a gathering or a lazy weekend afternoon on the porch.
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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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