Need an excuse for a cocktail? Curtis Stones got you covered with this antioxidant-packed treat.
The ingredient of Mixed berry cocktail with ginger syrup, mint and dark rum
- 1 1/2 cups water
- 1 cup caster sugar
- 7.5cm long piece fresh ginger, peeled, thinly sliced
- 1 lemon, peeled with vegetable peeler, juiced
- 1/2 teaspoon sea salt
- 125g punnet fresh raspberries
- 125g punnet fresh blackberries
- 125g punnet fresh blueberries
- 1 cup dark rum
- Approx. 6 cups ice cubes
- 1 cup loosely packed fresh mint leaves
The instruction how to make Mixed berry cocktail with ginger syrup, mint and dark rum
- To prepare the syrup: In a medium heavy based saucepan, combine the water, sugar, ginger, lemon peel and juice, and salt. Bring to the boil over high heat, then reduce the heat to low-medium and simmer for 5 minutes, or until the syrup thickens slightly and is infused with the ginger and lemon. Set the syrup aside at room temperature until cool. Strain the syrup into a small bowl and discard the solids. The syrup can be covered and refrigerated for up to 1 week.
- To prepare the cocktail: In a blender, combine the berries, rum, and 1 cup of ginger syrup; reserve the remaining syrup for another use. Blend on high speed for 15 seconds, or until well blended.
- Fill a jug halfway with ice. Add the berry mixture and mint and stir well to allow some ice to melt into the berry mixture. Pour into 8 high ball cocktail glasses and serve immediately.
Nutritions of Mixed berry cocktail with ginger syrup, mint and dark rumcalories: 191.917 calories
calories: 0.3 grams fat
calories: 32.2 grams carbohydrates
calories: 28.2 grams sugar
calories: 1 grams protein
calories: 152 milligrams sodium