Apple & Mangelwurzel Mock Mojito
An unexpected little twist on a familiar favourite ...
Who knew mangelwurzel could find its way into a cocktail glass? We've been having fun experimenting with mangelwurzel in the kitchen. From brownies and truffles to savoury bakes and jellies, this rather overlooked root vegetable has been keeping us busy ... And now we're turning our attention to the drinks cabinet.
The idea started with an apple and mangelwurzel syrup, but I became rather more intrigued by the thought of making a syrup using mangelwurzel on its own. Why hide it behind another flavour when we could let it have its moment? The result is this fresh, alcohol-free twist on a mojito. Fresh apple juice brings a little fruity sweetness, lime adds a welcome sharpness, mint keeps everything wonderfully refreshing and the homemade mangelwurzel syrup quietly brings it all together.
Apple & Mangelwurzel Mock Mojito ... It's a little bit unexpected, really refreshing and another excuse to look at this humble vegetable differently.
Apple & Mangelwurzel Mock Mojito - The Recipe
Mangelwurzel Syrup
Before we get to the mojito, we need our star ingredient.
Ingredients
150g peeled mangelwurzel, diced
200ml water
Caster sugar, equal in weight to the strained liquid
Method
Peel and finely dice the mangelwurzel.
Place in a saucepan with the water and simmer gently for 20–25 minutes, until the mangelwurzel is completely tender.
Strain through a fine sieve, reserving the liquid.
Weigh the strained liquid and add an equal weight of caster sugar.
Return to the pan and warm gently until the sugar has completely dissolved.
Allow to cool before transferring to a clean, sterilised bottle. Refrigerate.
Apple & Mangelwurzel Mojito
Ingredients – makes 1 glass
50ml fresh apple juice
25ml homemade mangelwurzel syrup
20ml freshly squeezed lime juice
8–10 fresh mint leaves
Soda water
Ice
To garnish
Fresh mint sprig
Thin slices of apple
Lime wedge
Method
Add the mint leaves and lime juice to a tall glass.
Gently muddle the mint to release its fragrant oils. There's no need to pulverise it.
Add the apple juice and mangelwurzel syrup.
Fill the glass generously with ice.
Top with chilled soda water and stir gently.
Finish with a sprig of mint, a slice of apple and a wedge of lime.
Jo's Kitchen Notes
The beauty of making your own syrup is that you can play around with the flavours. The mangelwurzel syrup is a starting point for all sorts of possibilities. Try it with ginger and lime, blackberry and mint, or perhaps a little elderflower and lemon.
And don't feel you have to save it just for drinks. A little drizzled over fruit or stirred through a simple dessert could be rather lovely too.
The mangelwurzel is a rather more versatile kitchen guest than its farming heritage might suggest ,,, Cheers to the unexpected!
