6 Summer 2025 | edibleseattle.com MOJITO BERRIES These sugar-encrusted, rum-soaked berries may not be worth the extra dishes every time you make a mojito, but they add significantly to a cocktail’s presentation when you want to make the effort. Even better, you can make a bowl of these and set them out during happy hour as a boozy snack. We love a snack and drink combo! Makes as many as you need! | Prep Time: 10 minutes Firm berries (like blackberries), enough for 2 to 3 berries per bar skewer or toothpick, depending on size of berries ½ cup rum ¼ cup freshly squeezed lime juice ½ cup granulated sugar Prepare the berries by gently washing and then patting them dry. Skewer the berries cleanly through the center on bar skewers or toothpicks. Firm berries work best for this recipe, as you will be adding moisture and you don’t want them to fall apart. Combine the rum and lime juice in a small, shallow bowl. Pour the sugar into a second small, shallow bowl or saucer. Dip the berries in the rum and lime mixture, rolling them so the mixture coats them evenly; let soak for 1 minute. Then, lift them out and shake gently to get drops off the berries before coating them in the sugar. Rolling them in the sugar will give you a thicker coating of sugar, which is delicious but less pretty. Pinching sugar and sprinkling it over the berries as you rotate them will give you a more delicate coating. This recipe has been adapted for use in Edible Seattle from Drink Your Garden: Recipes, Stories, and Tips from the Simple Goodness Cocktail Farm by Belinda Kelly and Venise Cunningham. Used with permission of Countryman Press, W.W. Norton & Company, 2025. Image by Rylea Foehl
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