Papaya and elderflower mojito. A deliciously good tropical twist on the classic mojito made with fresh papaya, rum, lime juice, ice and topped off with elderflower presse and mint.
I spent Christmas and New Year making all sorts of fruity cocktails with gin and prosecco but this was definitely the best. It’s so simple to make and is a nice change from your bog standard cocktails!
I’ve swapped out the soda water for elderflower presse and added papaya to make it super fruity and tropical. It’s not too sweet either especially with lots of ice. Enjoy!
Serves 2
Prep 10 mins
Total 10 mins
Ingredients
1 ripe papaya, blended, sieved and extra slices to garnish
Juice of 1 lime
A small handful of mint leaves, extra sprig to garnish
1 tsp soft brown sugar
100ml white rum
Elderflower presse, to taste
Ice, to serve
Method
First, cut the papaya into slices and blend until smooth (you may need a little water). Strain through a sieve or juice strainer to get rid of any bits of fruit or pulp.
In a small jug, muddle lime, sugar and torn mint leaves. Pour into tall glasses, add the papaya puree and a handful of ice.
Stir in the white rum and top up with elderflower presse. Garnish with a sprig of fresh mint and enjoy!
