Cuban-inspired•drink•beginner

Frozen Strawberry Mojito

Name: Frozen Strawberry Mojito
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Cuban-inspired
Ingredients: 250 g frozen strawberries; 100 ml white rum (Cuban-style if possible); 60 ml fresh lime juice (about 2 limes); 30–45 ml simple syrup (1:1), to taste; 8–10 fresh mint leaves (about 3 g), plus extra sprigs for garnish; 150–200 g ice cubes (adjust for thickness); 30 ml cold sparkling water (optional, for a lighter texture); 1 small pinch fine sea salt (optional); Garnish: lime wheels and sliced strawberries; Quick syrup (optional if needed): 30 g sugar + 30 ml hot water

Sunset-pink, frosty, and minty-bright—this summer-ready frozen strawberry mojito brings Cuban vibes to your blender.

VegetarianVeganGluten-FreeDairy-Free🥜Nut-Free

Frosty pink frozen strawberry mojitos in chilled glasses with mint and lime under warm summer light.

Prep Time

10 min

Cook Time

- min

Total Time

10 min

Servings

The blender whirs like a summer fan on a Havana rooftop, and suddenly the heat loosens its grip. In this icy riff on the classic mojito, ripe strawberries turn the drink sunset-pink while mint flickers through like confetti. It’s the taste of long evenings, clinking glasses, and a warm breeze that smells faintly of lime and laughter.

Seasonal twist, Cuban soul: The mojito was born in Havana’s golden age, once mixed with aguardiente before rum took the stage. Here we give it a summertime remix—frozen strawberries for frosty body, a splash of sparkling water for lift, and a smart pinch of salt to make the fruit sing. Blend briefly so the mint stays bright, not bitter, and you’ll have a glass that feels like vacation on demand.

Ingredients

Use very cold ingredients for the iciest, fluffiest texture. If you don’t have simple syrup ready, make the quick version below.

250 g frozen strawberries
100 ml white rum (Cuban-style if possible)
60 ml fresh lime juice (about 2 limes)
30–45 ml simple syrup (1:1), to taste
8–10 fresh mint leaves (about 3 g), plus extra sprigs for garnish
150–200 g ice cubes (adjust for thickness)
30 ml cold sparkling water (optional, for a lighter texture)
1 small pinch fine sea salt (optional)
Garnish: lime wheels and sliced strawberries
Quick syrup (optional if needed): 30 g sugar + 30 ml hot water

Nutrients

fibersource
Blended whole strawberries retain some fiber
vitamin Cexcellent
From strawberries and lime
manganesegood
From strawberries
potassiumsource
From strawberries and lime

Instructions

Blend swiftly to keep the mint vibrant and the drink fluffy, not watery.

1
Chill two highball or stemless wine glasses in the freezer for 5 minutes.
2
If you need syrup: stir 30 g sugar into 30 ml hot water until clear; let cool briefly.
3
In a blender, add frozen strawberries, white rum, lime juice, 30 ml simple syrup, pinch of salt, and 150 g ice. Blend until thick and smooth, 15–25 seconds.
4
Taste. For sweeter, add up to 15 ml more syrup; for thicker, add a handful of ice; for lighter, blend in 30 ml cold sparkling water.
5
Tear the mint leaves, clap them between your palms to release aroma, then drop into the blender. Pulse 2–3 times—just enough to freckle the drink with green without bruising the mint.
6
Pour into the chilled glasses. If you like, top each with a small splash of sparkling water for lift.
7
Garnish with mint sprigs, lime wheels, and a strawberry slice. Serve immediately with wide straws.

Chef's Tip

Pre-chill the rum and freeze your lime juice in ice-cube trays—colder inputs yield a fluffier, longer-lasting slush.

Fun Fact

Many trace the mojito to 16th-century Havana; its ancestor “El Draque” was named after Sir Francis Drake, later evolving into the rum-forward mojito we know today.

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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

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