Blood Orange Mojito with Coconut Sugar
Produce hoarding is a serious issue that should not be taken lightly. There are those among us who feel compelled to stock up on the season’s most beautiful fruits and vegetables in unreasonable quantities. Do I really need three bags of blood oranges?
I’m only joking, of course. My citrus collection may have gotten a little out of hand, but nothing that warrants intervention.
Honestly.
I just can’t seem to help myself with all the gorgeous citrus that is available this time of year. And just like tomatoes in August, I feel an overwhelming urge to get them while they’re around. And that fear-of-missing-out may or may not result in me buying my weight in sunny citrus fruits.
But that just means figuring out creative and delicious ways to use it all up, which I don’t really consider a negative. This week alone I’ve made blood orange jello, thrown wedges of the deep red flesh into multiple salads, and now these cheerful, winter-denying mojitos.
Saved the best for last I guess.
This drink was born from my current obsession of combining blood orange and fresh mint. Some tastes were just made for one another, and this marriage of flavors is seriously intoxicating (even before adding the rum!) It’s amazing how something so simple can incite such an intense sensory response. I’ve just been popping freshly peeled wedges and plucked leaves as a snack, but this past Sunday inspired me to make a drinkable version.
That’s because this past Sunday was the most beautiful, non-February like day I can ever remember winter giving us. Just a glimmer of hope to keep you holding on until Spring makes its way back into our lives. I made this pretty thing and enjoyed it while basking in the abnormally pleasant February sunshine.
Really made all of my citrus hoarding well worth it.
And even if the weather is feeling less generous whenever you decide to make this, don’t feel discouraged. Crank up the heat, turn on some Bob Marley, and pretend that you’re somewhere warm and tropical.
And stay strong, warmer days are ahead of us!
Blood Orange Mojito with Coconut Sugar
Ingredients
- juice from 1/2 lime
- juice from 2 blood oranges
- fresh mint leaves
- 1 tsp coconut sugar, plus extra for rim
- sparkling water or club soda
- 1.5 oz white rum (optional)
Instructions
- Run a wedge of lime around rim of glass. Spread a bit of coconut sugar onto a small plate and dip rim into sugar.
- To glass, add 8-10 mint leaves along with teaspoon of coconut sugar. Using a muddler or back of a wooden spoon, bruise the leaves of the mint with the sugar to release oils.
- Add lime juice, orange juice, and a few pieces of thinly sliced lime and orange. Fill glass 3/4 full with ice, add rum (if using) and pour sparkling water over to fill.
- Stir and serve with slice of orange and lime and sprig of mint.
Notes
*This drink can be enjoyed as a non-alcoholic spritzer by omitting the rum. If omitting, you can reduce the sugar to 1/2 teaspoon.
Cheers to warm February days!
6 responses to “Blood Orange Mojito with Coconut Sugar”
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Beautiful pictures and great recipe as always! Can’t wait to try it!
Thanks! Gotta get those blood oranges while they’re still around!
Now this is my kind of cocktail! love a good mojito – especially one that is as refreshing and citrus-y as this. just divine!
Those pictures are so vibrant, beautiful. I haven’t had a mojito in awhile this weekend is coming up π
Beautiful cocktail! Produce hoarding IS real! lol, my kitchen is full of citrus fruits! π
Beautiful, vibrant pictures and an AWESOME recipe of a good mojito. Indeed refreshing! π