Red Meat Allergy Friendly Classic Strawberry Mojito
Fresh strawberries and bright lime juice come together in a drink that feels like summer in a glass. Muddling the berries with mint releases their natural sweetness and that unmistakable herbal fragrance, so every sip is layered and refreshing rather than one-note. A quick homemade simple syrup ties everything together without any mystery additives — and the leftover syrup keeps in the fridge for up to two weeks, ready for your next round. White rum and sparkling water round out the build, keeping things light and effervescent right to the last drop. For anyone navigating a red meat allergy, cocktails and mocktail-adjacent drinks are usually a stress-free zone, and this one is no exception — every ingredient here is clean, plant-forward, and completely worry-free. It's the kind of drink you'll want to make on repeat all season long, 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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