A strawberry mojito is a light, refreshing cocktail that’s perfect for hot summer days. With fresh strawberries, mint, lime juice, and bubbly club soda. Enjoy it with or without white rum – it’s incredible either way!
What Makes This Strawberry Mojito Recipe So Good
- They’re so quick and easy! Some cocktails are fairly involved, but with mojitos, you get a lot of flavor with very little effort. The dream!
- The flavors are incredible! Club soda keeps things light and fizzy, and fresh lime juice gives the sweet rum & simple syrup a nice, tart counterbalance – then there’s the cool mint and the sweet-and-sour fruitiness of the strawberries. Literally the best of every world.
- It’s super easy to make an alcohol-free version of this drink for any non-drinkers in your group! Since there’s so many components to a strawberry mojito besides the alcohol, you can easily leave it out for a convincingly similar mocktail. No substitutions needed!
Key Ingredients for a Strawberry Mojito
Strawberries – Fresh strawberries are just the best, right? For the best, most flavorful, perfectly ripe strawberries, look for bright red strawberries with bright green leaves. Smaller strawberries are actually usually juicier than larger ones, too, since the larger ones contain a lot of water. If you’d like a lighter strawberry flavor to your strawberry mojito, though, you might prefer the larger ones!
Rum – White or silver rums are best for mojitos – they keep the drink visually light and don’t add any flavor that overwhelms the mint and strawberries. I recommend opting for a nicer rum since you’re not mixing it with any other alcohols in this drink. If you’re not a fan of rum, you can use vodka for a vodka strawberry mojito, or you can skip the alcohol entirely for a virgin strawberry mojito mocktail!
- Don’t over-muddle the mint leaves and strawberries! You really only want to use enough pressure to gently crush the ingredients to release their oils and juices. If the mint leaves get too muddled, they’ll be bitter.
- If you’re making several strawberry mojitos for a group, lightly pulse the strawberries and mint leaves in a food processor or high speed blender until they’re roughly chopped. So much easier than muddling a drinks’ worth over and over again!
- Instead of ice, add a few frozen diced strawberries to the glass on top of your muddled fresh strawberries. They’ll keep your drink ice cold without watering it down, plus they add another interesting visual element!
Other Drink Recipes You’ll Love
- Peach White Wine Sangria
- Magic 2-Minute Fruity Frozen Margaritas
- 3-Ingredient Watermelon Margarita Recipe
- Chelada (Mexican Beer Cocktail with Lime)
- Apple Cider Sangria
- Peach Bellini
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- Highball glass
- Muddler (or wooden spoon)
- 1 ounce simple syrup see Notes
- 5-6 mint leaves
- 3-4 strawberries caps removed
- 1 ounce fresh lime juice
- 1.5 ounces white rum skip for mocktails
- crushed ice
- club soda or sparkling water or ginger ale
- Add simple syrup, mint leaves, and strawberries to highball glass and muddle gently.
- Add lime juice and rum. No need to stir here.
- Add ice to glass, then fill glass to top with club soda. Garnish with mint leaves (optional) and enjoy!
- Simple Syrup Alternatives: Make your own (see below) or stir 1/2 ounce honey into 1/2 ounce hot water, whisking until very smooth.
- Make it Lower Carb: Make your own simple syrup out of a powdered erythritol or allulose.
- Put equal parts sugar (or powdered erythritol, or allulose) and water into heatproof glass container.
- Microwave on high just until mixture barely starts to boil, usually around 1 minute or so. It’s fine if it boils for a few moments.
- Remove from microwave and stir to dissolve sugar.
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Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.