Lilikoi & Basil Mojito


I apologize for the brief hiatus, but I’m halfway around the world with my globe trotting boyfriend and sister. We’ve spent the past weeks exploring Cambodia and Vietnam, making new friends, seeing some of the most beautiful landscapes and temples in the world, sharing amazing food with locals, and having the time of our lives.

I’ll be sure to fill you in on the details and share photos and recipes with you all when I return. For now, here is a delightful and refreshing cocktail that I concocted while home. Lilikoi, commonly known as passion fruit, grows like weeds on vines here in Hawaii. I was able to pluck a few from a friend to make this drink. If you don’t happen to be in the tropics, you can likely find frozen passion fruit puree at specialty markets or in the frozen juice section of your local grocery store. If you aren’t able to find any, or if you'd prefer to use something local, feel free to replace the lilikoi with a fresh made puree of peaches, melon or any soft, juicy fruit. Just peel it and remove the pit and blend in a blender until smooth, adding small amounts of water if needed.

I know I’ve said this a million times, but it is so amazing to be able to use such fresh ingredients while home. The limes were from our yard, the honey from our bees, and the lilikoi and basil were picked fresh from the gardens of generous friends. Mahalo!


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Lilikoi & Basil Mojitos

  • 2 oz golden rum
  • 1 oz fresh lime juice
  • 1 oz fresh lilikoi juice*
  • 1 t honey
  • 5 basil leaves plus more for garnish
  • 2-3 thin slivers of ginger
  • soda water
  • ice

Muddle the first 6 ingredients. Pour over ice and top with soda.

* To make fresh lilikoi juice, cut the fruit in half and scoop out the seeds and flesh. Place in a blender or food processor and pulse for a few seconds to remove the sacs of juice and fruit from the seeds. Pour through a fine mesh strainer to remove seeds. About 25 lilikoi yielded 1 cup of fresh juice. The remaining juice is great in smoothies or lilikoi bars!