Honeydew, Mint, and Lemon-Thyme Mojito
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
- Total Time:
- Servings: 4
Photography: John Kernick
- 1/4 cup sugar
- 1/4 cup fresh mint leaves, plus sprigs for serving (optional)
- 3 sprigs lemon thyme (or regular thyme, plus 1 tablespoon finely grated lemon zest)
- 1/2 honeydew melon, rind removed, seeded, flesh cut into pieces (3 1/2 cups)
- 1/2 cup light rum
- 1/4 cup fresh lime juice (from 3 limes), plus wedges for serving (optional)
In a small saucepan, combine sugar and 1/4 cup water over medium; stir until sugar dissolves. Remove from heat, add mint and lemon thyme, and let sit 10 minutes. Pour through a fine-mesh sieve; discard solids. Refrigerate until cold, 20 minutes (or up to 1 week).
In a blender, combine mint syrup, melon, rum, and lime juice; blend until smooth. To serve, fill four glasses with ice and divide mojito among glasses. Top with fresh mint and lime wedges, if desired.