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Mixed berry cocktail with ginger syrup, mint and dark rum
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Curtis Stone's antioxidant-packed cocktail will be your go-to drink.
Ingredients:
  • 375.00 gm water
  • 215.00 gm caster sugar
  • 7.5cm long piece fresh ginger, peeled, thinly sliced
  • 1 lemon, peeled with vegetable peeler, juiced
  • 1.20 gm sea salt
  • 125g punnet fresh raspberries
  • 125g punnet fresh blackberries
  • 125g punnet fresh blueberries
  • 250.00 ml dark rum
  • Approx. 1500.00 ml ice cubes
  • 250.00 ml loosely packed fresh mint leaves
Instructions:
  • For the syrup: In a medium saucepan, mix water, sugar, ginger, lemon peel and juice, and salt. Boil over high heat, then simmer on low-medium for 5 minutes until slightly thickened with ginger and lemon flavors. Cool the syrup at room temperature, strain it into a bowl, and refrigerate for up to 1 week.
  • Combine berries, rum, and 1 cup ginger syrup in a blender. Blend on high speed for 15 seconds until smooth. Reserve remaining syrup for another recipe.
  • Half fill a jug with ice. Mix in the berry mixture and mint, stirring thoroughly to let the ice meld with the berries. Divide the concoction into 8 high ball cocktail glasses and serve promptly.

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