Watermelon-Ginger Mojitos
Sheltering is still in place but easing somewhat, so one can shelter and enjoy a great start-to-summer sunset with a cocktail with friends. Thank you to Margie from New Jersey for sending this to me! Sweet watermelon and mint are summer served in a highball. But do plan ahead to make your mint simple syrup in advance. The sun sets late so you have time. This recipe serves ten, which is a legal gathering size, along with a little appropriate distance, of course.
Source: Southern Living via Margie

Ingredients
1/2 cup granulated sugar
5 fresh mint sprigs, plus more for garnish
8 cups seedless watermelon cubes (from one medium seedless watermelon, about 7-8 lbs)
3 cups light rum, chilled
1 (12-oz.) bottle ginger beer, chilled
1/2 cup fresh lime juice (from 4 limes)
Ice cubes
Small watermelon wedges, for garnish
Preparation
Make mint simple syrup: Bring 1/2 cup water and sugar to a simmer in a small saucepan over high. Simmer, stirring often, until sugar dissolves, 1 to 2 minutes. Remove from heat; add mint, and stir until submerged. Refrigerate until mixture is completely cool, about one hour. Pour mint mixture through a fine wire-mesh strainer into a bowl; discard solids. Chill mint syrup until ready to use.
While syrup cools, place watermelon in a blender, and process until smooth, about 20 seconds. Pour through a fine wire-mesh strainer into a large measuring cup, pressing gently to squeeze out juice. Discard solids, and refrigerate 15 minutes. Complete this in batches and in the end you should have about 4 cups juice.
Stir together mint syrup, watermelon juice, rum, ginger beer, and lime juice in a large pitcher.
Pour evenly into 10 highball glasses filled with ice; garnish each with a mint sprig and small watermelon wedge cut to sit on rim of glass.
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