A deliciously refreshing cocktail that’s perfect for poolside parties and alfresco lunches
Recipe and styling by Illanique van Aswegen
Assisted by Myra van Aswegen
Photographs by Adel Ferreira
Kiwifruit, cucumber and apple mojitos
- 100g sugar
- 125ml (½ cup) water
- 10ml (2 tsp) lemon juice
- 4 fresh mint sprigs
- 200g kiwifruit, chopped
- 160ml cloudy
- apple juice
- 140g cucumber, peeled and chopped
- 80ml rum
- 60ml (¼ cup) fresh mint leaves
- 25g (1 tbsp) honey
- crushed ice
- 125ml (½ cup) fresh mint leaves
- 2 (180g) sliced kiwifruit
- 1L (4 cups) sparkling water
For the sugar syrup, in a saucepan over medium heat, stir the sugar into the water. Remove from heat once the sugar has dissolved and the mixture is clear. Stir in the lemon juice and fresh mint sprigs, and allow to cool. Discard the mint sprigs.
For the kiwi purée, place all of the ingredients in a food processor and blitz until smooth. Combine the purée and the cooled sugar syrup.
To serve, place the crushed ice, mint leaves and kiwifruit slices in serving glasses. Pour the kiwifruit mixture over the ice and top it off with the sparkling water.