This watermelon variation on a classic Cuban mojito is cool enough for the hottest summer days.
- 30 fresh mint leaves, torn
- 4 thick slices fresh watermelon, separated
- 12 ounces light rum
- 1/2 cup simple syrup
- 6 tablespoons freshly squeezed lime juice
- Sprigs of mint, slices of lime and wedges of watermelon, for serving
Preparation time 10mins
Muddle the mint leaves in the bottom of a large pitcher. Remove the rinds and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Pour 2 cups of pureed watermelon into the pitcher with the mint. Add the the rum, simple syrup, and lime juice and stir to combine.
Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint. lime slices and wedges of watermelon. Serve.