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Alcohol-Free Boost Blast Mojito

Recipe by The Cozy Bowl Kitchen

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  • Total Time17 minutes
  • Yield1 tall glass (about 400ml) 1x

A proper alcohol-free mojito: mint pressed with fresh lime and simple syrup, fruit purée for body, crushed ice and cold soda water. One base and six flavours, from strawberry to pomegranate.

Ingredients

Scale

For the simple syrup (makes enough for about 8 drinks)

  • 100g caster sugar
  • 100ml water

For one mojito

  • 8 fresh mint leaves, plus a sprig to finish
  • Juice of 1/2 lime, plus 2 lime wedges
  • 2 tbsp simple syrup, or less for sweeter fruit
  • 3 tbsp thick fruit purée or juice — strawberry, apple, mango, lychee, pomegranate or pineapple
  • Crushed ice, enough to fill the glass
  • 150ml soda water, well chilled

Optional

  • 2 tbsp popping boba, drained
  • Fresh fruit to garnish: strawberry halves, apple slices, pomegranate seeds or whole lychees

Instructions

Make the simple syrup

  1. Warm the sugar and water together in a small pan, stirring, until the sugar has completely dissolved. Do not boil. Cool completely — it keeps in a sealed bottle in the fridge for up to a month.

Build the mojito

  1. Roll the lime firmly on the worktop before cutting, which releases more juice.
  2. Put the mint leaves in the bottom of a tall glass with the lime juice and simple syrup. Press down firmly with a muddler or the end of a rolling pin five or six times, twisting slightly. The leaves should be bruised and glossy and the glass should smell strongly of mint. Stop there — grinding the leaves releases bitterness.
  3. Add the fruit purée and the lime wedges and stir once. Taste: it should be a little too sharp and a little too sweet at this stage.
  4. If you are using popping boba, add them now. Pack the glass firmly with crushed ice.
  5. Hold a dessert spoon upside down just above the ice and pour the soda water onto it so it runs down the side of the glass. This keeps the fizz.
  6. Stir once, slowly, lifting from the bottom to the top. Slap the mint sprig between your palms and lay it on top with any fresh fruit garnish. Serve immediately with a straw.

Notes

Press the mint, do not grind it. Five or six firm presses release the aromatic oils. Grinding shreds the leaf and releases chlorophyll, which tastes bitter and grassy.

Fresh lime, not cordial. Half a lime per glass. Cordial is sweet without being sharp, and sharpness is the whole point.

Purée, not juice. Without alcohol the drink loses body, and a thick fruit purée is what puts it back. Juice alone tastes watery.

The six flavours from our menu. Boost-A-Berry is strawberry. Appletini is apple. Mango Thunder is mango. Lychee Me Up is lychee. PomJito is pomegranate. Pinely Charged is pineapple. Cut the syrup back for mango, lychee and strawberry, and add a little extra lime for apple and pineapple.

Crushing ice without a machine. Wrap cubes in a clean tea towel and hit them with a rolling pin for about 20 seconds.

Make ahead for a party. Press the mint with the lime and syrup in a jug, add the fruit purée, cover and refrigerate for up to 24 hours. Add crushed ice and soda as you pour.

Equipment. A tall glass of about 400ml, a muddler or rolling pin, a small pan for the syrup, a clean tea towel for crushing ice, a long stirring spoon and a dessert spoon for pouring the soda.

Allergens. The base recipe contains no major allergens, but fruit purées, cordials, juices and popping boba vary widely by brand and may contain sulphites, colourings or milk derivatives. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This is a home recipe inspired by the Boost Blast Mojito range at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/alcohol-free-mojito-recipe/