For sugar syrup

  • 1 cup caster sugar
  • 1 cup water

For mojito

  • 6 raspberries, plus extra to garnish
  • 8 fresh mint leaves
  • 30ml white rum
  • ½ cup crushed ice
  • ½ cup soda water


  1. Make the sugar syrup by bringing sugar and water to the boil. Stir until the sugar is dissolved and then let it cool. The syrup can be made ahead of time and refrigerated for up to a year.
  2. Put raspberries and 2 teaspoons of sugar syrup into a glass. Lightly crush the mint leaves in your hand, rub them around the rim of the glass and then add to glass.
  3. Press ingredients together with a muddler* to release the juice from the raspberries.
  4. Add the rum and top up with crushed ice and soda water. Garnish with mint leaves and a raspberry.

*A muddler is much like a pestle and is used by bartenders to mix (or muddle) fruits, herbs and spices in the bottom of a glass. If you don’t have a muddler, use a long spoon.

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