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Oct 2, 2014 By Shereen Pavlides for The 2 min read

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Chef Shereen Pavlides uses fresh raspberries and mint to create Raspberry Mojitos.

Photo by Nancy Rokos of Calkins Media

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Cook This with Shereen-Raspberry Mojitos served over ice with mint. Chef Shereen Pavlides uses fresh raspberries and mint in this creation.

Photo by Nancy Rokos of Calkins Media

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In this week’s edition of Cook This, Chef Shereen Pavlides updates an island mainstay with some summer berries.

To watch Chef Pavlides make this dish, visit HeraldStandard.com.

Rasberry Mojitos

Yields: 6 servings Prep Time: 10 minutes Cook time: 10 minutes

For the raspberry simple syrup:

12 ounces fresh raspberries

1/2 cup fresh mint leaves

1/2 cup sugar

1/2 cup cold water

For the mojitos:

1 1/2 cups fresh mint leaves

2 cups good white rum (about 3 ounces each)

4-6 freshly squeezed limes (3/4 cup juice)

1 (20 fluid ounce) bottle lemon-lime soda (such as Sprite) — divided

For the raspberry simple syrup:

Bring raspberries, 1/2 cup mint, sugar and water to a boil in a 2-quart sauce pot over high heat. Reduce to medium-low and whisk until raspberries break and sauce is slightly thickened, 8-10 minutes. Strain raspberry syrup through a fine mesh strainer. Set aside to cool. Can make up to 2 days ahead and refrigerate in an airtight container. (Raspberry syrup yields: 1 1/4 cups).

Muddle 1 1/2 cups mint in the bottom of a medium pitcher until the mint is bruised and torn. Add rum, lime juice, and raspberry simple syrup. Stir well until blended. Pour among 6 rocks glasses filled with ice. Top each glass with 2-3 ounces lemon-lime soda. (Note: you will have some leftover soda). Serve with a straw, if desired. Garnish with extra torn mint leaves.