pour me a drink
Recipe: mojito with mint and raspberry
Jonathan Zandbergen, chef at Michelin-starred restaurant Merlet in Schoorl, wrote a beautifully designed book with recipes and products that you can combine endlessly. This mojito, for example, is wonderful for the holidays, so roll up your sleeves and get shaking!
How to make the mint and raspberry mojito:
- Cook the raspberries with the sugar until it has dissolved, purée everything, rub it through a sieve and place in a bowl.
- Place in the freezer for at least 2 hours and stir with a whisk every 15 minutes until the ice has hardened.
- Put 500 ml water with the cane sugar and citric acid in a saucepan and bring to the boil to dissolve the sugar.
- Leave to cool.
- Stir in the lime juice, the rum and 10 mint leaves, and blend with a stick blender.
- Leave to infuse for 10 minutes and pour through a sieve.
- Whisk the mojito cocktail together with the egg whites until light and airy in a shaker or with a mixer.
- Pour into attractive glasses.
- Add a spoonful of raspberry sorbet.
- Garnish with a straw and a mint leaf and/or a rose petal.
Title: Five Seasons
Author: Jonathan Zandbergen
Publisher: Carrera Culinair
Price: €31.99
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