Rambutan, raspberry and mandarin mojito

A nice chinese fruity cocktail. Yummi!
I found this recipe by Ching-He Huang and her book "Chinese Food Made Easy".

Makes 8x 225 ml, each served in a tall cocktail glass

mint leaves from a large bunch, plus extra to decorate
2 limes, each cut into 8 wedges
125 g frozen raspberries
24 rambutans or lychees, fresh or tinned
8 tablespoones caster sugar
2 good handfuls of ice cubes, plus extra to serve
250 ml white rum
1.4 litres soda water
3 large mandarins, segmented

Chill 8 tall cocktail glasses in the fridge.

Place the mint leaves into a large measuring jug. Add the lime wedges, raspberries, rambutans or lychees and the sugar and use the end of a rolling pin to squash the ingredients together.

Add the ice and pour over the rum. Slowly add the soda water and stir well.

Put 2 ice cubes into each glass. Top each glass with the cocktail and decorate with mint leaves and mandarin segments. Place a straw in each glass and serve immediately.

If you prefer a non-alcoholic cocktail, you can leave the rum. It is really nice too.