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Mojito Madness - Three Simple Recipes

Sweet and refreshing, the mojito is the perfect cocktail for those warm summer afternoons. Some say the lime was originally added to help cure sailors' scurvy, but all we know for sure is that it is downright delicious. So with that in mind, we've put together three simple mojito recipes - each offering something a little different - for you to enjoy this summer.

Classic Mojito (for one)

What you'll need:
- the juice of 1 lime
- 1 tsp granulated sugar
- handful of mint leaves, plus extra sprig to serve
- 60ml white rum
- soda water

Mix together the lime juice, sugar and most of the mint leaves in a jug. Crush the mint leaves as you go (do not shred them, simply bruise to unlock the maximum flavours). Pour the mixture into a tall glass over ice and then add the rum to your own taste and stir with a land-handled spoon. To finish, top off with soda water and garnish with remaining mint leaves.

Grapefruit Mojito (serves eight)

What you'll need:
- juice of 3 pink grapefruits
- 1 thinly sliced graqpefruit
- small pack of mint leaves
- 140g golden caster sugar
- 250ml white rum
- 1l soda water

Mix the grapefruit juice, most of the mint leaves and sugar into a jug. Use the end of a rolling pin to crush the ingredients together until sugar is fully dissolved. Add in the rum and mix thoroughly before topping up with soda water and ice. Pour into servings and finish with sliced grapefruit and remaining mint.

Pomegranate Mojito Mocktail (serves eight)

What you'll need:
- 3 tbsp pomegranate seeds
- handful of mint leaves
- 2 limes cut into quarters, plus slices to garnish
- 1l pomegranate juice
- 500ml lemonade

The day before - place pomegranate seeds evenly throughout an ice cube tray, fill with water and freeze.

Place half of the mint leaves and put into a jug with the lime quarters and bash together using the end of a rolling pin. Pour in the pomegranate juice and lemonade and stir. Strain the mix using a small sieve, pour into glasses and share out the pomegranate seed ice cubs between each serving. Finish off by adding the lime slices and the remaining mint leaves.

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