Who doesn't love a mojito, and especially one with Prosecco?
This refreshing long drink is perfect for the long Bank Holiday weekend.
Ingredients -
230ml water
230g white sugar
A generous handful of fresh mint
Crushed ice
45ml white rum
1/2 fresh lime, plus a wedge to garnish
Chilled Prosecco
Method -
Make a simple mint syrup – put the water into a pan and bring to the boil. Add sugar to the boiling water and stir until dissolved.
Take the pan off the heat, and add about 20 mint leaves.
Allow to steep for at least an hour before straining into a glass container.
This can be kept in the fridge for up to two weeks.
Pour a couple of dessert spoons of the syrup into a tall glass, add 10 mint leaves and muddle together in the bottle of the glass.
Add a generous amount of crushed ice, followed by the rum.
Squeeze in the juice of half a lime and top with prosecco.
Stir with a spoon or cocktail stirrer, garnish with a lime wedge and serve.
*Image and recipe courtesy of www.bushhalldining.co.uk
This refreshing long drink is perfect for the long Bank Holiday weekend.
Ingredients -
230ml water
230g white sugar
A generous handful of fresh mint
Crushed ice
45ml white rum
1/2 fresh lime, plus a wedge to garnish
Chilled Prosecco
Method -
Make a simple mint syrup – put the water into a pan and bring to the boil. Add sugar to the boiling water and stir until dissolved.
Take the pan off the heat, and add about 20 mint leaves.
Allow to steep for at least an hour before straining into a glass container.
This can be kept in the fridge for up to two weeks.
Pour a couple of dessert spoons of the syrup into a tall glass, add 10 mint leaves and muddle together in the bottle of the glass.
Add a generous amount of crushed ice, followed by the rum.
Squeeze in the juice of half a lime and top with prosecco.
Stir with a spoon or cocktail stirrer, garnish with a lime wedge and serve.
*Image and recipe courtesy of www.bushhalldining.co.uk
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