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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-rich cocktail is the perfect excuse to indulge.
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
  • 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:
  • To make the syrup: In a medium heavy-based 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 and infused with ginger and lemon flavors. Allow to cool at room temperature, strain into a small bowl, discard solids. Refrigerate the syrup in an airtight container for up to 1 week.
  • Prepare the cocktail by blending the berries, rum, and 1 cup of ginger syrup in a blender on high speed for about 15 seconds until well blended. Save the remaining syrup for another recipe.
  • Fill a jug halfway with refreshing ice. Mix in the vibrant berry combination and fresh mint, stirring thoroughly to infuse the flavors as the ice gently melts. Serve by pouring into 8 tall, elegant cocktail glasses for immediate enjoyment.

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