Blueberry mojitos are a fun twist on the classic mojito recipe. Tangy and refreshing from lime juice and mint, full of summer flavor from blueberries, and with a nice kick from rum, they are great to enjoy on a summer evening. And even better is a blueberry mojito pitcher! It’s time to invite some friends over and have a party.
A couple of years I posted a great recipe for fresh blueberry mojitos, which is perfect when you want to make one or two drinks. But what about when you want to make a whole pitcher of drinks? If you’re having a party? If you have a whole crowd of people?
Then you need my blueberry mojito pitcher recipe!
The thing about recipes is that, while you can usually halve or double the recipe and get good results, trying to scale it up (or down) too much can lead to an unbalanced drink or cake or dinner. And who wants that? No one! 🙂
As soon as I realized there was a need for a large batch blueberry mojito recipe, I swung into action, testing amounts of rum and lime and mint (and blueberries of course!) which would make a great pitcher you would be proud to serve to your friends and family.
And here it is! This recipe is great with fresh or frozen berries, uses simple amounts so you’re not measuring out tablespoons, and makes enough blueberry mojitos for 8-10 drinks (depending on how much soda water you like). Enjoy.
How do you make a blueberry mojito pitcher?
To make a blueberry mojito pitcher, mash the blueberries to extract their juice, then muddle a few handfuls of mint and mix the blueberry juice and mint with lime juice, rum, and sugar syrup. Pour into ice filled glasses and top with soda water.
- Mash the blueberries and strain the juice.
- Muddle the mint.
- Juice several limes.
- Mix blueberry juice, mint, and lime juice with rum and sugar syrup.
- Add ice.
- Pour into glasses and top with soda water.
If you are making fresh sugar syrup, do that first so it has time to cool! Combine equal amounts of water and sugar in a saucepan, bring it to a boil and let it simmer for a few minutes, to dissolve all the crystals, then set it aside to cool.
Tip: If I’m in a rush, I just put the syrup in the fridge to cool quickly. You may get some crystallization, but I think that’s worth it not to have to wait. Also, don’t worry if it’s still a little warm. The rest of the ingredients will moderate the temperature.
You can use either fresh or frozen (and thawed) blueberries. Take the berries and put them in a bowl and then mash them up until they’ve released their juice. Then pour the juice and berry skins through a mesh strainer and set the juice aside for the moment.
Next, take you mint leaves and lightly muddle them in the pitcher, just enough to bring out their flavor but not enough to make them bitter. A simple press and a turn or two is enough.
At this point, juice the limes and pour the juice into your pitcher. Then pour in the blueberry juice, rum, and sugar syrup.
Give everything a stir and add some ice to the pitcher. Then add the soda water.
Serve the mojitos in tall, ice filled glasses and add whatever garnishes you like – lime wedges, blueberries, fresh mint leaves.
Do you need to use simple syrup in mojitos?
While I find mojitos without any sugar to be much too tart, you can use other types of sugar in place of the simple syrup. Though simple syrup is seriously simple (equal amounts, simmer, done) and seriously cheap, so I would choose it first for a simple and smooth cocktail.
However, you can use agave syrup. Certainly easy, since you buy it from the store, but much more expensive. This is an option I like for single cocktails, since you’d only be using a tablespoon or two. One thing to note about agave is that it is very sweet, so back off on amounts until you taste the mix. (Also note that agave is not any healthier than other sweeteners, maybe even less so.)
Another choice is your basic pre-made simple syrup which you can buy in a bottle at the store. I often find options on the shelf near the other sugars or with the coffee supplies. This is very convenient, though more expensive than making your own.
Alternatively, you can go back to basics and use superfine sugar. Reduce the amount of sweetener by half, since you’re just adding the sugar and not the water, and make sure you mix well so that the sugar dissolves. The big problem here is finding the superfine sugar. Sometimes I see it on the shelf and sometimes it’s nowhere to be found.
Tip: You can make superfine sugar by putting regular granulated in the blender for about 30 seconds. This works well in baking, but I haven’t tried my homemade superfine in cocktails as yet.
Looking for More Rum Cocktails?
I have a few rum cocktails here and the first I want to mention is my Blackberry Mojito. All the yummy flavor of a blueberry mojito with blackberries instead! This one was our new favorite for midsummer.
If you want to branch out from mojitos, you can’t go wrong with my Perfect Pina Colada. It’s a classic cocktail made creamier and less sweet. Though, if you’re looking for simple, Pineapple Rum Punch is amazing and full of coconut, orange, and pineapple flavors.
If you try my recipe for a Blueberry Mojito Pitcher, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Drinking, Annemarie
Blueberry Mojito Pitcher for a Crowd
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 1/2 cups blueberries, either fresh or frozen and thawed
- ~80 mint leaves
- 3/4 cup lime juice, 6-8 limes
- 2 cups rum, white or amber
- 2 1/2 cups soda water, or more as needed
- Combine the sugar and water in a medium saucepan. Bring to a boil and simmer for 3-4 minutes. Cool to room temperature.
- Mash the blueberries in a bowl. Then strain them through a mesh strainer into a second bowl. Press down on the berries to get all the juice out.
- Add the mint leaves to a large pitcher. Gently muddle the mint by pressing with a muddler or the end of a wooden spoon and giving a twist or two.
- Pour in the blueberry juice, lime juice, rum, and simple syrup. Stir. Fill the pitcher with ice.
- Add the soda water. Serve the mojitos in tall, ice filled glasses. Garnish with lime wedges, fresh blueberries, and/or fresh mint leaves.
- Frozen blueberries: Note that the time on the recipe is for fresh berries. If you have frozen, take them out the night before and let them thaw in the refrigerator overnight. (Or on the counter for a couple of hours.)
- Simple syrup: To cool the sugar syrup more quickly, transfer it to the refrigerator. Note that it may crystallize a little. Simple syrup can be made ahead and stored for up to 3-4 weeks in a sealed container in the refrigerator.
- Serving: Alternatively, pour the mojito base into glasses and then top each glass with soda water.
- Straws: Paper straws are stylish and biodegradable.
BitofBaconHQ Pet Corner
Today’s pet is Apollo! Apollo is Starbuck’s brother though he is cautious and nervous where she is bold.
In this photo he is ‘helping’ me take food photos. More like he is waiting for me to turn around so he can try to get a bite. He is the only cat I know who loves watermelon, cantaloupe, olives, feta, and celery. He is deeply weird but we love him.