Lemongrass Mojitos yum (1)
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  • Food: Lemongrass Mojitos
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

This week is the first official day of summer, and we’re celebrating by creating lemongrass mojitos!

I hope your herb garden is ready because these lemongrass and basil mojitos are a twist on the classic mint mojito. In general, I approach drinks in the same way that I do salads: the more fresh herbs and citrus, the better.

I skipped the sugar and replaced it with Truvia Natural Sweetener to make these “thin.” It contains no calories and is sweetened with stevia leaf.

I’d rather spend my money on a dessert than a sugary beverage, so I’m glad these mojitos aren’t too sweet! Because stevia is sweeter than sugar, a small amount goes a long way. 1 teaspoon sugar is equal to 1/2 teaspoon Truvia.

I used to be terrified by lemongrass preparation, but it’s so simple now! Simply peel off the outer leaves to reveal the softer part of the stalk, as shown here:

The following step isn’t shown in the photo, but you’ll want to beat the inner stalk with the back of your chef’s knife to release the lemongrass taste. After that, finely dice it as follows:

In a cocktail shaker, muddle the minced lemongrass with the rest of the ingredients, then mix and pour!

Lemongrass Mojitos

Lemongrass Mojitos (1)
Food: Lemongrass Mojitos yum (Source: Love And Lemons)

Serves: 2 people


  • 2 lemongrass stalks, extra pieces for garnish
  • Big handful of mint (about 15 mint leaves), plus 2 sprigs for garnish
  • 8 basil leaves, chopped
  • 2 teaspoons Truvia Natural Sweetener
  • 5 tablespoons fresh lime juice, plus 2 slices for garnish
  • 6 tablespoons white rum (3 ounces)
  • crushed ice
  • ½ cup sparkling water, more as needed


Lemongrass Mojitos yummy (1)
Food: Lemongrass Mojitos yum (Source: Love And Lemons)
  1. Cut off the root end of the lemongrass stalk as well as the tough upper stem. After that, peel away the tough outer layers to reveal the more sensitive, pale lower layers. Bash the inner leaves with the back of a chef’s knife to release the lemongrass oils and make them more fragrant and tasty. Chop finely. About 3 tablespoons should be left over.
  2. Combine the lemongrass, mint, basil, and Truvia in a cocktail shaker. Use a cocktail muddler or the back of a big spoon to muddle the ingredients. Combine the lime juice, rum, and a handful of ice in a mixing glass. Shake vigorously.
  3. More crushed ice should be added to 2 glasses. Fill the cups halfway with the cocktail mixture and a tiny spoonful of the muddled herbs. Top with sparkling water and a sprig of mint and a 4-inch piece of lemongrass stalk in each glass.