You can put watermelon in anything and I’ll probably consume it. I mean, anything. As sublime as it is on its own, this refreshing summer fruit also lends itself to smoothies, pops, slushes, salads and even inspiration for nail art. So, a watermelon mojito recipe was, of course, the next logical step.
The high water content and natural sweetness make it a perfect addition to cool-down cocktails. It’s great juiced or blended and mixed with vodka or gin, on its own or with cucumber, strawberries, pineapple, mango or other melons. Top off the glass with some sparkling water and you’ve got a great summery sipper.
Watermelon allows you to eliminate the granulated sugar a traditional recipe calls for, if you wish. The melon does most of the sweetening work (although a teaspoon of sugar—or a tiny bit of simple syrup or agave—wouldn’t be out of place). The tartness of the lime and the freshness of the mint complement it perfectly, and the whole drink turns a pretty pink with flecks of green. Perfect for porch sipping.
- 3 large (about 1-inch) cubes watermelon
- 1 lime, quartered into wedges
- 1 teaspoon sugar (or simple syrup or agave) - optional
- 6 to 8 mint leaves, plus a sprig for garnish
- 2 ounces white rum
- Club soda or sparkling water
- Place watermelon, 2 lime wedges, sugar (if using) and mint leaves in the bottom of a pint-sized glass.
- Muddle 20-30 seconds, until liquid forms, the mint leaves are slightly bruised and the sugar is mostly dissolved. Let sit for a minute or two.
- Add the rum and desired amount of ice to the glass.
- Squeeze 1 lime wedge worth of juice into the glass; top off with club soda or sparkling water.
- Garnish with the remaining lime wedge and mint sprig.