Alcohol free mojito a.k.a the nojito, is SO simple and refreshing, it is the perfect accompaniment to a late spring evening while you wait for your BBQ to start sizzling. Nojito's have become a stable of mine in sobriety, because of the zingy lime and flurry of bubbles, you wouldn't even dare to add r*m in there.
The best part of this nojito? How easy you can make this both alcohol free and alcoholic. So no need to have a separate drink to you friends, or missing out on a delicious beverage. This delivers on the best parts of the classic mojito (minus the hangover).
This recipe is naturally gluten, oat, dairy, egg, nut and booze free. It can easily be reduced in sugar by swapping caster sugar for a sweetener.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your alcohol free mojito.
Add a handful of fresh berries to your lime, sugar and mint mix and muddle away. Or why don't you swap lime for lemon? Trust me, it works.
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Using a sharp knife, slice the ends of the lime off and set to one side for later. Further slice the lime into eight pieces and place into your large glass.
Pick and place five mature mint leaves into the palm of your hand and aggressively slap your hands together, releasing the essential oils from the leaves.
Add a tablespoon of caster sugar and using a cocktail muddler or a similar utensil, muddle the lime, mint and sugar until all of the flesh from the lime has been removed from the skin, the mint is slightly disintegrated and your are left with an integrated light green liquid.
If you are the lucky owner of a fridge ice dispenser which will offer crushed ice, you can skip to step 5. If you are like me, with a bog standard fridge, listen up. Place a clean tea towel on your work surface, adding 5 large or 10 medium ice cubes and folding the tea towel securely around the ice (so it won't escape during the next part). Using a rolling pin, or similar heavy utensil, smash the holy hell out of the ice to create crushed ice.
Add 80% of the crushed ice to the lime, mint and sugar mixture in the glass and top up with the soda water.
Finally, top with the remaining crushed ice, a sprig of mint and a wedge of lime for decoration. Cheers!
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.