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Recipe Moment: Watermelon Mojito

Watermelon Mojito  

30 large fresh mint leaves (or basil, parsley, a little little bit of rosemary), coarsely torn by hand

3 to 4 thick slices fresh watermelon

12 ounces light rum, such as Bacardi (Non-Alcoholic Drink? Skip Rum)

1/2 cup simple syrup (or Zan suggests honey/agave/maple syrup)

6 tablespoons freshly squeezed lime juice (3 limes)

A splash of Sparkling seltzer/water for fizz (Zan suggests)

Sprigs of herb and spears of watermelon, for serving/lime slice

Directions:

  1. Use a mortar and pestle to mash the mint (or other herb of choice!) leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving. 

  1. Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.

From Ira Garten, (with variations by Zan Agzigian).