I've found a ton of "watermelon mojitos" (mojito...mojitoes? Should I email Dan Quayle?) where the watermelon is pureed and added to the drink, but this is the reverse: diced seedless watermelon simply dressed with mojito syrup.
15-20 large mint leaves
1 lime, juiced
1/4 C raw/demerera/Turbinado/palm sugar or honey to taste
1 tsp gold rum (more if Captain Jack Sparrow calls out to you)
Puree, then taste. You want sweet/limey/mintiness to hit your tastebuds and toss in the towel.
Dice a few cups of cold watermelon and dress. Chill for 30 minutes. I wouldn't do this too far ahead. Left overnight, a lot of the watermelon juice exudes and dilutes the sweet/limey/mintiness of the dressing. It's still good, but not as.
So...this recipe may already be posted here, but I can't find it so I'm posting it now. It's so cool and refreshing that we've had it three nights in a row. Tonight will make four.
(Seriously. You need to check your teeth afterward because there WILL BE mint stuck there.)
15-20 large mint leaves
1 lime, juiced
1/4 C raw/demerera/Turbinado/palm sugar or honey to taste
1 tsp gold rum (more if Captain Jack Sparrow calls out to you)
Puree, then taste. You want sweet/limey/mintiness to hit your tastebuds and toss in the towel.
Dice a few cups of cold watermelon and dress. Chill for 30 minutes. I wouldn't do this too far ahead. Left overnight, a lot of the watermelon juice exudes and dilutes the sweet/limey/mintiness of the dressing. It's still good, but not as.
So...this recipe may already be posted here, but I can't find it so I'm posting it now. It's so cool and refreshing that we've had it three nights in a row. Tonight will make four.
(Seriously. You need to check your teeth afterward because there WILL BE mint stuck there.)