APPLE & GINGER MOJITO
Make a refreshing, fruity apple mojito with warming ginger spice. This autumnal serve is simple and delicious, garnished with apple and a sprig of mint.
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 9
Steps:
- Put all ingredients, except for the ginger beer and mint, in a highball glass. Gently stir the drink, then top up with ginger beer. Garnish with the mint sprig and apple slices to serve.
Nutrition Facts : Calories 219 calories, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Protein 0.1 grams protein, Sodium 0.14 milligram of sodium
APPLE-SOAKED MOJITO
With my Babes in Zaarland in the last Zaar World Tour 4, we drank a lot of mojitos. And tonight I wanted to try a new one and I found this one in one of my books. It's great and I was glad cause it didn't need soda water. From 501 Must-Drink Cocktails
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Muddle the mint leaves, lime, and sugar syrup in a cocktail shaker. Add the rum and shake well.
- Strain into a highball glass filled with crushed ice and top up with apple juice.
- Decorate with a mint sprig and apple slices.
Nutrition Facts : Calories 156.5, Fat 0.1, Sodium 2.3, Carbohydrate 7.1, Fiber 1, Sugar 3.8, Protein 0.3
MOJITO CAKE
Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
- Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks.
- To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.
- Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
- To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.
- Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 609 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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