Do you need a palate cleanser after all that Strawberry Rhubarb goodness? I don’t, because I can’t get enough, but let’s pause for the cause and have a delicious Watermelon Mojito. Here’s what I had to say, as I “Hit Refreshment” for this latest Gastropost Mission:
My usual go-to summer refreshment is homemade watermelon lemonade, but I kicked it up a notch for this mission with a watermelon mojito instead. Lime & fresh mint muddled with a little bit of sugar, mixed with pureed, strained watermelon and rum. So easy, and so refreshing!
I’m usually a tequila girl when it comes to cocktails. Margaritas on the rocks are my jam. But I’m so into fresh mint this summer, so I went the mojito route here. I’ve also used it in these salads annnnd I just googled Peach Mojito, so you see where this is going.
Source: Everyday Food, July/August 2012
4 cups cubed watermelon
1 bunch mint, pluck off the leaves
1 tbsp sugar
1 lime, cut into wedges
1 1/4 cups white rum (you can adjust this according to how much of a Boozy Susan Rampage you’d like to go on)
- First of all, puree that watermelon, then strain it to catch all the seeds and pulp. You should have about 3 cups of juice.
- In a pitcher, add the mint, sugar and lime. With a pestle or a wooden spoon, muddle the mint and lime until the sugar dissolves.
- Add watermelon and rum, and stir to combine. Add lots of ice. It’s best to serve these right away, as the watermelon will start to separate as it sits.