Soy Free Classic Strawberry Mojito
Fresh strawberries and bright mint come together in a cocktail that feels like summer in a glass. The muddling step is where the magic happens — pressing the berries and mint with a splash of simple syrup releases all that juicy, fragrant goodness before the rum and lime even enter the picture. Speaking of which, a quick homemade simple syrup takes only a few minutes on the stove and keeps in the fridge for up to two weeks, so you're already set up for the next round. Every single ingredient here is naturally free of soy, which means no label-scanning, no swapping, no stress — just a genuinely clean, vibrant drink. The sparkling water added at the end gives it that effervescent lift that makes it feel festive without being fussy. 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 two, hand one off, and enjoy immediately while the ice is still cold and the mint is still fragrant.
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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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