New This Month

Honeydew, Mint, and Lemon-Thyme Mojito

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

  • Prep:
  • 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)


  1. 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).

  2. 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.

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