Beat the heat with minty Gingered Peach and Blueberry Mojitos! A refreshingly flavorful twist to the classic cocktail. Light, fruity, and yeah, a little boozy!
For the most part, from April through November you can find me Saturday mornings at our local farmers’ market that’s all of four minutes from our house. This past weekend peaches starting gracing the tables, and I couldn’t have been more psyched.
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This fuzzy stonefruit shines in pies, cobblers and savory dishes. Here it plays the starring role in a puree for this classic drink. Plump blueberries grow abundantly in South Jersey’s sandy soil and go so naturally with peaches. If you add enough garnish, you practically have a drunken fruit salad. There could be worse things. 🙂
How to Make Gingered Peach and Blueberry Mojitos
Now, you can’t really call a mojito a mojito unless mint and lime come into play. Making the drink starts with the traditional method of muddling mint, lime and simple syrup. Here, we infused the simple syrup with fresh ginger for yet another level of distinguished flavor. You can make the syrup a week in advance and use it in a variety of other recipes.
Once you have the simple syrup, pureed peaches, and have done your muddling, it’s only a matter of simply combining the components, along with the rum, into one incredibly refreshing cocktail. Hope you enjoy!
What to Serve with your Gingered Peach and Blueberry Mojitos
Check out these super-tasty appetizers to go along with your peachy mojitos!
- Jumbo Lump Crabcakes w/ White Wine Lemon Sauce
- Grilled Peach Burrata Basil Crostini
- Blistered Cherry Tomato & Grape Galette
- Prosciutto Wrapped Marsala Glazed Shrimp
- Baked Zucchini Bites
- Mushroom Stuffed Portobellos with Corn & Feta
Gingered Peach and Blueberry Mojitos
- ½ cup water
- ½ cup granulated sugar
- 2 inches fresh ginger root, peeled and thinly sliced
- 4 peaches, pitted and quartered
- 2 tablespoons fresh lime juice, plus 4 lime wedges
- 8-12 mint leaves, plus extra for garnish
- 8 ounces light rum
- 1 peach, pitted and sliced
- ¼ cup blueberries, plus extra for 6-inch bamboo skewers
- Club soda
- In a small saucepan, combine water and sugar. Bring to a simmer and stir until sugar dissolves.
- Remove from heat and add the ginger slices. Let steep for 15 minutes. You can steep longer for stronger flavor if you like.
- Strain syrup through a fine mesh sieve. Let cool and use as desired. Syrup will keep for 7-10 days in the refrigerator. (Makes about ¾ cup)
- Place the quartered peaches and 2 tablespoons of lime juice* in a high-powered blender. Blend until smooth, 20-30 seconds. Strain puree through a fine mesh strainer. Set aside.
- To the bottom of 4 glasses, add a lime wedge, 2-3 mint leaves, and 1 ½ tablespoons of the ginger-infused simple syrup. Muddle the mixture until lime juice is released.
- Fill each glass about halfway with ice. Add 2 ounces of rum to each. Divide the peach puree evenly among the glasses.
- Add a couple peach slices and a tablespoon or so of blueberries to each glass. Top the glass with a little more ice and pour club soda over. Gently stir to combine.
- Garnish with fresh mint and skewered blueberries, as desired. Cheers!
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