This Blended Raspberry Mojito With Muddled Blueberries is a frosty cocktail that’s perfect for summer.
I don’t know about you, but I’m super excited that it’s finally hot enough to ditch parkas and soak up patio vibes in my flip‑flops. As soon as temperatures hit about 70, I park myself outside with this blended raspberry mojito with muddled blueberries. When I first whipped up a batch of these mojitos, I was hooked by the icy‑smooth texture, plus the bold raspberry tang, subtle sweetness, bright limey mint, and just a whisper of rum. That flavor combo feels classy and grown‑up, yet it’s still totally approachable, with refreshing chill in every sip.
The muddled blueberries on top bring little pops of juicy dark‑berry flavor against the pale pink drink. It’s a flourish that elevates the presentation and adds unexpected texture. I also love how the mint leaf cuts through the sweetness, and the frozen raspberries bring that deep, vivid color.
If you’ve got friends dropping by, this is the perfect cocktail for a crowd. Bonus points if it’s a summer evening with music playing and laughter around the table.
A perfect flavor and texture harmony
Mint and berries go together like peanut butter and jelly. Mint has a bright, herbal edge to it that perfectly complements the sweetness of the berries. Rum ties everything together with its subtle warmth and complexity.
I also love the textures at play here. The raspberries get blended up with the ice to create a frosty, smoothie-like base, while the blueberries get muddled. Not only do the muddled blueberries look beautiful in the glass, but they also ensure you get a burst of fresh fruit flavor with every sip.
How do I store leftovers?
These mojitos are best enjoyed while they’re fresh. Even when stored in the fridge, the slushy, icy consistency will slowly melt. I recommend only making what can be finished off in one sitting.
Serving suggestions
I love to make a batch of these mojitos when I’m having guests over for a light summer lunch. Serve them alongside some Shrimp Spring Rolls, a Fresh Corn And Mango Salad, and some Vietnamese Grilled Chicken.
For even more fun takes on this classic cocktail, try this Strawberry Mojito, this Watermelon Mojito, or this Coconut-Blueberry Mojito Recipe With Strawberries.
Ingredients
- 3/4 cup fresh blueberries
- 4 ounces white rum or 4 shot glasses full
- 2 ounces water
- 2 cups frozen raspberries
- 6 cups ice cubes
- 1/4 cup fresh mint
- 2-3 tablespoons powdered stevia to taste, plus more for rimming the glasses
- Lemon juice optional, for rimming the glasses
Instructions
- Place the blueberries in a medium bowl and lightly mash them with a muddler. Leave some a bit chunky for texture. Set aside.
- Combine all remaining ingredients in a blender and blend until icy and smooth. This drink is very thick, so you may need to stop your blender and scrape down the sides every so often.
- Optional: Pour some lemon juice into a medium-sized shallow bowl and pour some powdered stevia into a separate small, shallow plate. Dip the rim of each cup into the lemon juice, followed by the powdered stevia. Repeat with remaining glasses.
- Pour (or spoon) the mojito into the cups and top with the muddled blueberries.
Tips & Notes:
I like to make my blended drinks VERY thick, and spoonable, as they melt so fast. This drink will be thick, but thins out to the perfect sip-able texture quickly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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