I can’t seem to get away from colour. It permeates almost all my food, cocktails inclded. Like these Strawberry and Limoncello mojito cocktails. It started with that ruby-red strawberry lemonade in the background and slowly worked it’s way into a coral-orange cocktail. Dubbed The Smokin’ Party Starter, this is what we’ll be serving on our summer drinks trolley this festive season.
At my recent Edible gifts and holiday baking cooking class, we made a summer berry preserve with rosemary and lemon. As usual, there were a couple of raised eyebrows and doubtful murmurs as to the compatibility of a savoury herb with sweet fruit. Spluttering away quietly on the stove, the scent of woody rosemary seeped into the glossy jam. Gathering around the pot for a taste, doubt was replaced by the sound cooks love to hear, mmmmm….. It’s definitely my new favourite preserve. We ate it still warm, heaped onto rye and blueberry breakfast scones and swirled through thick creamy yoghurt. And so the fruit and herb partnership continues.
While strawberries are in season, it’s a good idea to make a double batch of this lemonade, especially if you’re going to hosting holiday celebrations. It also makes a rather special hostess gift. A hand written tag with the recipe for this limoncello cocktail attached, might be a thoughtful touch.
Strawberry and Limoncello mojito cocktails
- [b]Strawberry and Limoncello Mojito cocktail[/b]
- [b]Strawberry Lemonade[/b]
- 1 1/2 cup fresh strawberries, pureed
- 250ml (1 cup) freshly squeezed lemon juice
- 1 1/4 cup granulated sugar
- 2 sprigs fresh rosemary
- [b]Mojito cocktail[/b]
- 30ml (1 oz) Limoncello
- 1 oz white rum
- 30ml strawberry lemonade
- juice of half a lime
- club soda
- extra lime slices for serving
- fresh mint leaves
- 2 stems fresh rosemary, for garnishing
- Start by making the strawberry lemonade. Place the strawberry puree, lemon juice, sugar and rosemary in a saucepan.
- Bring up to the boil, stirring until the sugar has dissolved. Skim off any scum that rises to the surface.
- Simmer on medium high for about 10 minutes until slightly reduced and syrupy.
- Remove the rosemary sprigs and strain to remove the strawberry seeds.
- Pour into a sterilised bottle and seal.
- For the cocktails, combine the Limoncello, rum and lime juice.
- Pour into a chilled glass and top with club soda and swizzle gently to combine.
- Add fresh lemon slices and mint leaves.
- Rest the rosemary stems on the rim of the glass and light just before serving. Salute!
A great cocktail needs an elegant and delicious something to nibble on. These canapés are sure to wow and impress.