Waitrose and Partners
Raspberry mint mojito crush

Raspberry mint mojito crush

This recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London)  is loosely related to a mojito, though using lots of lime and mint is probably where the similarities end. 

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  • Serves4
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins

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  • 150g raspberries
  • 10g fresh mint leaves
  • 3 tbsp demerara sugar
  • 8 ice cubes, plus extra to serve
  • 1 unwaxed lime, zest and juice
  • 200ml tequila or rum
  • Sparkling water, to serve


  1. Chill 4 glasses in the freezer. Put the raspberries, mint, sugar, ice, lime zest and juice in a large pestle and mortar or small food processor, then smash or whizz together. Add the alcohol and stir well, then divide between the 4 chilled glasses (each should be about half full). Add a couple of ice cubes to each and top up with sparkling water. Serve straight away.

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