Mixed Berry Cocktail With Ginger Syrup, Mint And Dark Rum

Need an excuse for a cocktail? Curtis Stones got you covered with this antioxidant-packed treat.

The ingredient of Mixed Berry Cocktail With Ginger Syrup Mint And Dark Rum

• 1 1 2 cups water
• 1 cup caster sugar
• 7 5cm long piece fresh ginger peeled thinly sliced
• 1 lemon peeled with vegetable peeler juiced
• 1 2 tsp sea salt
• 125g punnet fresh raspberries
• 125g punnet fresh blackberries
• 125g punnet fresh blueberries
• 1 cup dark rum
• approx 6 cups ice cubes
• 1 cup loosely packed fresh mint leaves

The Instruction of mixed berry cocktail with ginger syrup mint and dark rum

• to prepare the syrup in a medium heavy based saucepan combine the water sugar ginger lemon peel and juice and salt bring to the boil over high heat then reduce the heat to low medium and simmer for 5 minutes or until the syrup thickens slightly and is infused with the ginger and lemon set the syrup aside at room temperature until cool strain the syrup into a small bowl and discard the solids the syrup can be covered and refrigerated for up to 1 week
• to prepare the cocktail in a blender combine the berries rum and 1 cup of ginger syrup reserve the remaining syrup for another use blend on high speed for 15 seconds or until well blended
• fill a jug halfway with ice add the berry mixture and mint and stir well to allow some ice to melt into the berry mixture pour into 8 high ball cocktail glasses and serve immediately

Nutritions of Mixed Berry Cocktail With Ginger Syrup Mint And Dark Rum

fatContent: 191 917 calories
saturatedFatContent: 0 3 grams fat
carbohydrateContent: n a
sugarContent: 32 2 grams carbohydrates
fibreContent: 28 2 grams sugar
proteinContent: n a
cholesterolContent: 1 grams protein
sodiumContent: n a

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