I am getting in the holiday spirit with my Sweet’N Low Cranberry Mojito as part of a sponsored post for Socialstars! #SweetNLowStars
The other week I shared a delicious Raspberry Mojito over on Angela’s blog, and I thought to myself Hey Karly, why don’t you get a little seasonal with this, man? So I said CHALLENGE ACCEPTED. Not that it’s hard to create a seasonal cocktail drink recipe, but I took it a step further and made it extremely diabetic-friendly by incorporating Sweet’N Low instead of table sugar. So here is my delicious contribution to the land of thirst-quenching goodness: the Cranberry Mojito!
When it comes to this drink, you want to cook your cranberries first. They just don’t work very well in their natural, fresh state. So I prepped a small pot with a little water and Sweet’N Low, then brought it up to a rolling boil.
Then I added the cranberries, brought it back to boiling, reduced the heat, and let it cook for about 5-7 minutes. I wanted the cranberries to soften and break down, but not turn completely to mush. I popped them in the fridge to cool them back down, since putting hot cranberries in a cold drink is a little bit counter-productive, know what I mean?
Go ahead and have a taste of those berries. They are delicious and sweet, thanks to Sweet’N Low!
To prepare the drink I start with the juice of half a lime and several mint leaves. I add a couple pieces of ice and then muddle the mint to release the oils and flavor. Add a few teaspoons of the cranberry mixture, then top with ice and add your rum and club soda!
This Cranberry Mojito uses club soda, which is how a mojito is traditionally made. The nice thing about club soda is that is has zero sugars, unlike regular lemon-lime sodas. The sweetness in the drink is derived from the lime juice and the cranberry mixture made with Sweet’N Low.