Celery 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 intensely fruity and aromatic before a single drop of rum even hits the glass. A quick homemade simple syrup ties everything together with just the right touch of sweetness, and the bonus is that you'll have extra syrup stashed in the fridge for your next round. Sparkling water gives it that classic effervescent lift without watering down the flavor. Every ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just clean, vibrant cocktail ingredients doing exactly what they're supposed to do. Garnish with a lime wheel and a fresh strawberry on the rim and it looks as good as it tastes. This one is an easy crowd-pleaser whether you're hosting a backyard gathering or just treating yourself on a warm evening.
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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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