A fizzy sweet sugar snap pea mojito mocktail makes a refreshing drink for spring entertaining! Slightly sweet with bright herbaceous earthy notes. Add a little rum for grown ups!
Make a quick simple syrup. Heat sugar and water in a small pot on the stove until the edges just begin to bubble and the sugar has completely dissolved. Remove from heat and transfer to a jar and chill completely. (Tip: Speed this up in a wide bowl in the freezer!)
Meanwhile, bring a large pot of water to boil. Prepare a medium bowl with an ice water bath and set near the stove. When the water is boiling, drop in the peas and blanch them for 1.5 to 2 minutes. Use a fine mesh sieve to quickly transfer the peas to the ice bath to shock them and cool completely.
Add the blanched and shocked peas to a high-powered blender or food processor along with the chilled simple syrup and lime juice. Blend until completely smooth. Press the puree through a fine mesh sieve and chill until ready to use.
To make each mocktail, muddle 6 mint leaves with a tablespoon of sugar snap pea syrup. Add remaining 2 tablespoons of syrup and fill the glass with ice. Top with ¼ cup sparkling water.
Notes
*To turn it into an acoholic mojito cocktail, add 1-2 ounces of white rum before topping it off with sparkling water.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.