Skinny Lemongrass Mojitos
Serves: serves 2
  • 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
  1. Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Next peel off the tough outer layers, leaving the more tender, pale lower sections. With the back of a chef’s knife, bash the inner leaves to release the lemongrass oils and make it more fragrant and flavorful. Finely chop. This should yield about 3 tablespoons.
  2. In a cocktail shaker, combine the lemongrass, mint, basil and Truvia. Muddle with a cocktail muddler or the back of a large spoon. Add the lime juice, rum and a handful of ice. Shake well.
  3. Prepare 2 glasses with more crushed ice. Strain the cocktail mixture into the glasses, adding a small spoonful of the muddled herbs. Top with sparkling water and garnish each glass with a sprig of mint and a 4-inch piece of the lemongrass stalk.
Recipe by Love and Lemons at