I really love mojitos, but this time I thought it would be fun to take them in a different direction. Given my recent strawberry obsession, making them strawberry was a logical choice. Then I decided to branch out even more, and forgo the mint in favor of basil. I really love using fresh herbs in desserts and drinks. A little goes a long way, and herbs give them a brightness and another depth of flavor without tasting like grass.
I made a strawberry syrup using the same recipe as this sparkling strawberry lemonade, then just smashed some basil in the bottom of the glass, added the strawberry syrup, ice, and rum, and topped it off with some sparkling water. This drink was bright, refreshing, and definitely dangerous. I foresee these in my near future - I can prep a jar of the strawberry syrup, then just mix up the drinks anytime. The directions are written per drink, but I think you could definitely make a pitcher. Just add the strawberry syrup and rum to a large pitcher. When ready to serve, muddle the basil leaves in each glass, add ice, fill each glass about 2/3-3/4 full, then top off with the sparkling water. Instant party!
Pink Parsley Original
Strawberry Syrup adapted from Sweet Melissa Baking Book
- 1 heaping cup chopped strawberries
- 2 Tbs sugar
- 1 tsp lemon juice
- pinch salt
- 2 Tbs cold water
Combine all the ingredients in the bowl of a food processor and puree until smooth. If you don't like the seeds, strain the syrup through a strainer. Chill until ready to use
For Each Mojito:
- 2-3 fresh basil leaves
- 5 Tbs strawberry syrup
- 1 1/2 oz. light rum (adjust to your taste depending on how strong you like your drinks!)
- sparkling water
- strawberry slices and basil leaves for garnish
Use the back of a spoon or a muddler to bruise the basil in the bottom of the glass. Add the strawberry syrup, ice, and rum, and top off the drink with sparkling water. Garnish with strawberry slices and basil leaves and serve immediately.