This blueberry mojito float takes a traditional mint mojito and adds a pop of flavor and color with the addition of blueberry sorbet.
Farewell summer. Popsicles, ice cream, no-bake desserts. It was good while it lasted.
Many kids are back in school in Los Angeles. Halloween costumes and decor have already made their way to Costco and Target. It’s only a matter of time until pumpkin spice everything rules social media and Pinterest. And before you know it, it’ll be Thanksgiving.
For the time being, I want to savor the last bits of summer as much as possible. All season I’ve been sipping on boozy cocktail floats. (Cucumber gin and tonic floats, greyhound cocktail float, watermelon margarita float). Today I’m sharing the last boozy cocktail float in my summer series- blueberry mojito float!
We’re using last week’s blueberry sorbet to make this super summery blueberry mojito float. The base starts off like any mojito. Add a few mint leaves, a couple sugar cubes, lime juice, club soda, and light rum in a cocktail shaker. If you’re feeling super blueberry, you can even add some fresh blueberries into the mix. Muddle everything together and then strain it into a serving glass with a few scoops of blueberry sorbet.
Voila! That’s it. You’re done. Sit back and enjoy.
While it’s been almost a decade since I’ve been a student, I still get excited during this time of the year. I can’t help but buy notebooks, refill my pen supply, and stock up on highlighters when school supplies go on sale.
Just like the start of the new year, I’ve always thought of the weeks before the end of the summer and the start of autumn, as a time of change and a precursor of good things to come.
Let’s end summer with a bang, friends! Cheers and happy Friday!
Blueberry Mojito Float
Yield: serves 1 (multiply as needed)
- 8-10 fresh mint leaves, torn
- 3 sugar cubes
- 1 oz fresh squeezed lime juice
- 2 oz light rum
- 2 oz club soda, chilled
- 3 scoops blueberry sorbet
- fresh mint, to garnish
- blueberries, to garnish
- lime wedges/slices, to garnish
- In a cocktail shaker, add 8-10 fresh mint leaves and 3 sugar cubes. Use a muddler to crush the sugar and mint together. Add lime juice, light rum, and club soda. Stir to combine.
- Add 3 scoops of blueberry sorbet to a serving glass. Strain cocktail shaker into serving glass. Garnish cocktail float with fresh mint, slice of lime, and fresh blueberries. Enjoy immediately.
The Little Epicurean