Kiwi Virgin Mojito Recipe:
A refreshing non alcoholic party drink with tangy lemon, minty mint and refreshing kiwis.
It is so unpredictable, I mean life what else. It runs its own course, the expected never happens and the unexpected is the reality we live in. No intention at being philosophical here but a pure fact that reflects the scheme of things happening with me right now.
I mean who knew I would twist and have a terrible ligament trouble while descending through the same old staircase. And then what could have easily gone as a simple sprain turned out to be a bad ligament injury, leading to a month long cast and it isn’t over even after the cast was removed. It hurts to walk for long, hurts even more if I stand at one place for too long (say 15 mins) and since it’s my body weight bearing ankle, I do not want to take risk and spoil it for my old age. So while my good old doc says give it another month, I could no more resist a walk into my fav part of the home.
So, after exactly 1 month and 18 days I stood in my kitchen and felt at ease, at home and hungry. Not that I’ve been starving myself all these days, infact I went out for two awesome dinners last week and the review would be up real soon, but the comfort of my own kitchen is a different story.
But then keeping in line with my mood, nature’s mood and the ankle’s mood I had to go fast, fresh, simple and refreshing. And with a stock pile of kiwis on the shelf and the fresh bloom of mint on my terrace garden, the idea was pretty easy to come. A refreshing minty, lemony, kiwi mock tail to quench the summer thirst and add a charismatic charm to your summer party. So here goes the recipe that marks my return and I am keeping my fingers crossed for I intend to blog regularly again, meanwhile to refresh yourself with this Kiwi Virgin Mojito.
Ingredients (Serves 3):
- 3 ripe Kiwis
- Juice of half a lemon, about 3 tbsp
- 3-6 tsp syrup or honey (adjust quantity to the sourness of the fruit and your liking)
- 10-12 leaves of mint, plus extra for garnish
- Ice cubes and crushed ice to serve
- A few round slices of lemon to garish
- 1 tsp salt plus 1 tsp pwd sugar to line the glass.
- 400 ml, Club Soda
- Peel and roughly chop the kiwis, retain a few slices to garnish. Using a mixed just roughly crush the mint leaves, kiwis and 8-10 cubes of ice together. Add the lemon juice and while you prepare the glasses, keep this mixture in the freezer.
- Use a martini or any tail glass or juice bottles, line the mouth of the glass first wiping the brim with wet towel and then placing it upside down on the plate containing the salt and sugar mixture. Turn it round and round until the brim is perfectly coated.
- To serve, add some ice, a few mint leaves at the bottom of the glass, then fill half the height of the glass with the kiwi crush. Then drizzle the honey or sugar syrup, carefully fill up the glass with soda. Top up with some crushed ice, garnish with lemon slices, kiwi slice and a sprig mint and serve immediately with a stirrer.
Dos and Don’ts:
- Sorry but this can’t be made in advance. Any cocktail or mocktail is best served absolutely fresh.
- Replace syrup or honey with plain sugar, if using sugar then bled it with the kiwi and ice.