Breaking the Ramadan fast with a cool and refreshing drink is a true delight. Mojitos, with their zesty, minty, and citrusy flavors, are perfect for iftar. Instead of store-bought drinks, why not prepare homemade mojitos using local ingredients? From tangy green mango to sweet lychee, these special mojito recipes bring a twist of Bangladeshi flavors to your iftar table. Here are 10 unique mojito recipes that are colorful, delicious, and hydrating.
10 Nutritious and Tasty Mojito Recipes for This Ramadan
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Classic Lemon-Mint Mojito
Ingredients
Juice of 1-1/2 lemon or to taste, 1/4 cup chilled water, 4 ice cubes or as needed, about 15 leaves of fresh mint, 4-5 tablespoons raw cane sugar or to taste, chilled Sprite or 7-Up (as required), and 4-5 hajmola or to taste
Instructions
First, crush the Hajmola into a fine powder using a mortar and pestle and set it aside. In a mason jar, combine raw cane sugar and chilled water, stirring well until the sugar dissolves. Add fresh mint leaves and gently muddle them with the back of a spoon to release their refreshing aroma and flavor.
Next, add ice cubes to keep the drink cool and invigorating. Pour in enough chilled Sprite or 7-Up to fill the Mason jar, enhancing the fizziness and sweetness. Finally, sprinkle the powdered Hajmola into the jar, mix well, and serve immediately for a tangy, refreshing drink.
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Green Mango Mojito (Aam Panna)
Ingredients
2 green mango (300 grams) raw medium size, 1 tablespoon black salt, 1 tablespoon roasted cumin powder, mint leaves, lemon, sugar syrup, and ice cubes.
Instructions
First, pressure cook the raw mangoes for 2–3 whistles or steam them until soft. Once cooled, extract the pulp, discarding the seed and skin. Mix cumin powder and black salt into the pulp, creating a spiced mango base that can be refrigerated for 3–4 days.
For a classic Aam Panna, dilute this pulp with water and sweeten it with jaggery or sugar. To make a mojito, muddle mint leaves and a lemon slice in a highball glass for five seconds. Add ice cubes, 2 tablespoons spiced mango pulp, and top with chilled Sprite. Garnish with mint and lemon, then enjoy!
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Lychee Mojito
Ingredients
100 ml lychee juice, 300 ml soda chilled, 6 lychees peeled, 15 mint leaves, 1 tablespoon lemon juice, ½ lemon, and 1½ tablespoon powdered sugar.
Instructions
First, muddle the sugar, lemon juice, lemon slices, and six lychees together until the flavors are well combined and the fruit is slightly crushed. Add the juice, stir thoroughly, and divide the mixture evenly into two glasses. Finally, top each glass with chilled soda, giving the drink a refreshing fizz. Serve immediately and enjoy!
Tamarind-Spiced Mojito
Ingredients
2 cups water, 3 ½ tablespoons tamarind chutney, ½ teaspoon fennel seeds, ½ teaspoon black salt, 1 tablespoon sugar, 1-inch ginger (grated), Kashmiri red chilli powder, lime wedges, mint leaves, and Canada dry zero (optional).
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Instructions
First, place a pan over medium heat and add water, followed by tamarind chutney, fennel seeds, black salt, sugar, and grated ginger. Stir everything well using a wire whisk and let the mixture heat up. Once it reaches a gentle boil, turn off the heat, cover the pan, and let it sit for 30 to 45 minutes to allow the flavors to infuse.
Then, strain the liquid and chill for a few hours or up to three days in advance. To serve, mix black salt and Kashmiri red chilli powder on a plate. Rub a lime wedge around a glass rim, dip it into the spice mix, then muddle mint leaves and lime inside. Finally, add ice, and tamarind water, then top with Canada Dry Zero before serving.
Watermelon-Mint Mojito Mocktail
Ingredients
2 cups watermelon (cubed), 2 limes (juiced), 1-2 tablespoons sweetener (maple syrup, honey, or sugar optional), 15-20 leaves of fresh mint, sparkling water, ice cubes, fresh mint, and slices of lime.
Instructions
First, to make the watermelon juice, blend fresh watermelon, lime juice, mint leaves, and sweetener (if using) until smooth. Transfer the juice to a jar and refrigerate for a few hours, or use it immediately. You should have about 1¼ cups of juice, which can be made ahead and stored until your guests arrive.
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When ready to serve, muddle a few mint leaves with a slice of lime at the bottom of each glass. Then, pour about ½ cup of the watermelon juice into each glass, add ice cubes, and top with ½ to ¾ cup of sparkling water. Taste and adjust sweetness if needed. You may garnish with extra watermelon pieces and lime slices. Serve immediately and enjoy! Cheers.
