Happy 4th of July, everyone! Here’s how we’re celebrating here in the Anderson household!
One thing I haven’t done with our strawberries yet this year is to make a cocktail. The time has come, in the form of a Strawberry Rhubarb Mojito!
Remember a little earlier in the season when I suggested saving your rhubarb peels in the freezer? Well, today is their moment to shine!
I mixed one cup sugar and one cup of water with the peels, and simmered them for about 20 minutes while stirring. I was amazed that the simple syrup came out as great as my original posted recipe, and I didn’t even need to use up a full bunch of rhubarb to make it!
I love how the pink color of the rhubarb shines through in the simple syrup. Now, you’ll want to wait for your syrup to cool before using it in your cocktail, but it shouldn’t take too long.
While your syrup cools, you can muddle up some strawberries and mint. Don’t have a mortar and pestle? A fork or back of a spoon works just fine on ripe berries.
- 1 part simple syrup
- 1 part lime juice
- 2 parts light rum
- Berries and Mint, muddled and added to taste (I used 6 berries and 4 mint leaves, spearmint works, too.)
- Seltzer or club soda to taste
Stir together your simple syrup, rum and lime juice. Add your muddled berry and mint mixture and pour over ice. Top with a splash of seltzer or club soda and stir gently before serving!
If you prefer a non-alcoholic drink, simply forego the rum. Presto, you have a nojito! Save the remaining simple syrup in an airtight container in the fridge for up to two weeks. Pour it in teas, lemonades and seltzers when the mood strikes you.
What CSA goodies are you cooking up? Feel free to share in the comments, I love to hear from you, as I’m sure we all do! However you choose to celebrate, have yourselves a safe and Happy 4th, my friends!