Cranberry sangria
Better known as a sunny holiday tipple, adding cranberry juice to sangria makes it a fresh alternative to mulled wine
Peppermint mojito
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 1 (with leftover syrup)
Skip to ingredients
- 25ml freshly squeezed lime juice
- 50ml white rum
- 15ml mint syrup(see recipe below)
- ice
- 100ml sparkling water
- 1 peppermint candy caneto garnish
For the mint syrup
- 100g golden caster sugar
- ½ tsp peppermint extract
Nutrition: Per serving
- kcal196
- fat0.1g
- saturates0g
- carbs21g
- sugars19g
- fibre0.1g
- protein0.1g
- salt0.05g
Method
step 1
First, make the syrup. Heat the sugar and 100ml water in a pan over a medium heat until the sugar has dissolved. Turn off the heat and stir in the peppermint extract. Leave to cool completely. You will make more syrup than you need – any leftovers will keep chilled for up to three days.
step 2
Pour the lime juice into a tall glass. Add the rum, 15ml of the mint syrup and a handful of ice. Stir well, then top up with the sparking water. Stir gently to combine, then garnish with the candy cane.
