photograph by Amy Brinkley

Drink more blueberries! Packed with antioxidants, blueberries are considered a “super food.” Today, I’m going to show you how to make a “super cocktail” with these little sweet berries grown locally right here in North Carolina.

I get excited with the arrival of blueberry season and warmer weather. Blueberries are one of my favorite berries and the options are endless when it comes to preparing food and drinks with them.

Because of this little berry’s powerful antioxidants, I’m always finding myself trying to use blueberries in anything and everything I can. Since I have an abundance of mint growing in my herb garden during the summer months, mojitos are frequently on my spirits menu.

Adding blueberries to this classic Cuban cocktail gives it a sweet, fruity twist (with added health benefits!). Fresh or frozen blueberries can be used, but I prefer to use fresh blueberries straight from the patch or the farmers market if at all possible.

You’ll need to muddle fresh mint in a cocktail shaker with sugar to release the flavor of the mint. If you don’t have a muddler, the back of a wooden spoon will work just fine. It is important not to over-muddle the mint leaves as your mojito will taste bitter … just a few gentle twists will do.



Yields: 2 servings.

1 cup blueberries (extra blueberries for garnish, if desired)
1 tablespoon granulated sugar
8-10 fresh mint leaves
2 tablespoons lime juice
3 ounces white rum
Club Soda

Puree blueberries in a blender or food processor until smooth, set aside. Muddle sugar and mint in a cocktail shaker.

Add lime juice, rum and blueberry puree. Cover cocktail shaker and shake vigorously for at least 15 seconds.

In 2 tall cocktail glasses filled with ice, pour about 1/3 full with club soda.

Top with blueberry mixture and stir to combine. Garnish with additional mint and blueberries, if desired.


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Brinkley lives in coastal North Carolina, and blogs about all things food. She is regular contributor on the Our State website, Parade Magazine’s, and