Strawberry mojito recipe
 A refreshing twist on the classic mojito, this is a brilliant accompaniment to a summer barbecue. Try using different in-season fruits in place of the strawberries to find your favourite. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz white rum25ml/1fl oz freshly squeezed lime juice8-10 mint leaves1 fresh strawberry, hulled and quarteredpinch ground black pepperhandful ice, crushedsplash soda water (about 25ml/1fl oz )fresh mint sprig, to garnish 50ml/2fl oz white rum 25ml/1fl oz freshly squeezed lime juice 8-10 mint leaves 1 fresh strawberry, hulled and quartered pinch ground black pepper handful ice, crushed splash soda water (about 25ml/1fl oz ) fresh mint sprig, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last.Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour.Add more crushed ice on top and then garnish with the mint sprig. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last. Pour 20ml/¾fl oz of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last. Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour. Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour. Add more crushed ice on top and then garnish with the mint sprig. Add more crushed ice on top and then garnish with the mint sprig. Recipe tips Before adding more crushed ice to finish the drink, try moving some of the mint leaves to the side of the glass. This won’t affect the taste but makes it look great! Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make a bigger batch. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.