Watermelon Mojitos

I ❤ summer. Summer means awesome San Diego weather (after May Gray and June Gloom have passed on); toes in the sand at the beach (I have made it to the beach officially one time this summer), no work and all play ALL DAY!! Wait…no longer being a student means no more summer vacation.

Sigh. I guess summer does have its other perks…like fruit. Nectarines, peaches, plums, apricots, cherries! Lychees and rambutans! Yum yum yum! But nothing is quite as refreshing as that cool bite of juicy watermelon. Mmmm. However, eating a 10 pound watermelon by one’s self is quite challenging, especially if you love fruit and your partner thinks it’s just “okay.” What is one to do with all that extra watermelon!? Duh – turn it into an alcoholic beverage!

Sister dear recently came to San Diego this weekend and made me some yummy watermelon mojitos. Recipe includes suggested amounts but I say everyone should tweak to their personal tastes! mojito 1

Ingredients & Supplies:

  • Watermelon (if you don’t know how to pick a good one, read here. I personally just pray to the watermelon gods and hope for the best)
  • Simple syrup
  • White rum (we used Ballast Point Three Sheets Rum, local brewery to San Diego)
  • Mint
  • Lime
  • Muddler

Directions:

  • Make simple syrup by combining equal parts water and sugar in a pot on the stove. Put on high heat and bring to a boil making sure the sugar is dissolved. Put aside and let cool.
  • In a glass, muddle 3-4 mint leaves with 1/2 oz. fresh squeezed lime juice and sugar to taste.
  • Add as much watermelon as desired by the drinker. Muddle the watermelon with the mint to break up into small pieces for your enjoyment. (Alternatively you could blend the watermelon and then add it to the mint).
  • Add 1 oz. simple syrup (or more/less depending on how sweet you like your drinks) and 1 1/2 oz. white rum (more or less depending on how much rum-y taste you prefer).
  • Add ice. Mint to garnish
  • Enjoy!!

mojito 2 mojito 3

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