Citric Acid Free Classic Strawberry Mojito
Fresh strawberries and bright mint come together in a drink that feels like summer in a glass — vibrant, refreshing, and genuinely beautiful to look at. For anyone navigating a citric acid sensitivity, cocktails and mocktail mixes can be a minefield of hidden additives, but this recipe keeps things completely clean by relying on whole, recognizable ingredients from start to finish. The lime juice here comes straight from fresh limes, not a bottled concentrate that might carry added preservatives or citric acid as a stabilizer. A quick homemade simple syrup replaces any store-bought sweetener that could sneak in unwanted additives, and it takes only a few minutes on the stovetop. Muddling the strawberries and mint directly in the glass releases natural sweetness and fragrance that no pre-made mix could replicate. Topped with chilled sparkling water and a handful of ice, the result is layered, lively, and genuinely satisfying. It's the kind of drink you'll want to make on repeat all season long.
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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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