frozen watermelon mojitos – smitten kitchen

This makes an absolutely fantastic frozen watermelon limeade or lemonade too, simply skip the rum, leave the mint if you wish. It makes two drinks in an 11 to 12-ounce glass (I’m using these).

Let’s talk about sweetness: A thing I noticed making a few rounds of these is that the level of sweetness that tastes exactly right out of the freezer/blender (2 tablespoons) tastes a bit sweet for my tastes as it defrosts. That’s why there’s a range here; you’ll find your sweet spot (sorry) when you make it. For lemonade for the kids, I usually go up to 3 tablespoons of sugar per pitcher. Sweetness will of course vary by the ripeness of the melon.

Let’s talk about booze: 1 shot (3 tablespoons or 1.5 ounces) per glass makes a gentle cocktail but we found an extra splash (1 tablespoon or so) to be the right level for the size drinks we made.

  • 1 pound (a scant 4 cups) watermelon in 1-inch cubes (from about 2 pounds with rind on)
  • 1/2 cup fresh lime juice (from 2 to 3 limes), plus wedges for serving
  • 1 to 2 tablespoons granulated sugar
  • 3 to 4 ounces (6 to 8 tablespoons) white rum
  • Leaves from 1 to 2 sprigs of fresh mint, plus extra for garnish
  • Two splashes of seltzer (optional)

Spread watermelon cubes on a tray lined with plastic wrap or parchment (for easiest removal) and chill in freezer until frozen. Add sugar to lime juice and stir to combine; sugar should dissolve in a minute or two. Place frozen watermelon, sweetened lime juice, and rum in blender and blend until thick but smooth. Add mint and pulse a few more times, so that is chopped but not pureed. Pour into two glasses. Top with a splash of seltzer if you wish, finish with lime wedges and extra mint. Repeat all summer.

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