BASIL CUCUMBER MOJITO

Mojito is a Cuban cocktail. Traditionally it contains white rum, salt, sugar, mint, lemon juice and soda water. This recipe is a variation of the traditional mojito.

Mojito has the best flavour when prepared fresh with fresh ingredients and served immediately. It is generally prepared after the guests arrive. It serves as a good entertainment for the guest and also they can suggest some adjustments in sweet and sour taste if required. If your guests prefer alchohol add 30 ml of white rum.

Given measurements makes a single serving. It is easy to muddle the cucumber if chopped into smaller pieces. I have used English cucumber, seeds are soft. Choose cucumber that are smaller to medium in size. If using the regular variety of cucumber discard the seeds.

The process includes muddling, that is to gently press the ingredients with a wooden pestle and crush them in order to soften them and release their flavour.

Recipe for Basil cucumber mojito

Ingredients for Basil cucumber mojito

• ½ cup cucumber (finely chopped)
• 4 fresh basil leaves
• 1 tbsp sugar
• Half a lemon
• A pinch of salt
• 100 ml soda or sparkling water
• 6 ice cubes
• A pinch of crushed black pepper

How to make

Put the cucumber pieces, sugar, salt and pepper in a deep, transparent glass container. You may use a jam bottle for this.

Gently rub the basil leaves between the palms and add to it. Now use a wooden pestle to muddle the ingredients. Muddle until the sugar dissolves and the basil and cucumber release their aroma. This will take not more than a minute.

Put some ice cubes in serving glass.

Top it with the muddled mixture.

Now pour some soda or sparkling water. Serve immediately.