Honeydew Mojitos with Melon Balls and Mint
Sure to be the most popular cocktail at your next party, these mojitos are updated with the addition of honey-sweet honeydew melon.
- 4 limes, juiced (about 1/2 cup), plus more for garnish and rims
- Superfine sugar, for rims
- 1 honeydew melon (about 6 pounds), quartered, peeled, and seeded
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup packed fresh mint, plus sprigs for garnish
- 1/2 cup medium-bodied golden rum, such as Appleton
- 3 cups small ice cubes
Rub a lime wedge on rims of 8 glasses, then dip rims in superfine sugar.
Cut 3 melon quarters into 1-inch chunks. Puree melon in a food processor until smooth. Strain puree through a cheesecloth-lined sieve, and discard solids. (You should have about 4 cups.) Using a 1-inch melon baller, scoop balls from remaining quarter, and reserve.
Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and add mint. Let stand at room temperature, uncovered, for 10 minutes. Strain through a fine sieve, and discard mint leaves. (You should have a scant 1/3 cup syrup.)
Combine melon puree, mint syrup, rum, and lime juice in a pitcher, and refrigerate until cold, about 30 minutes. Add ice to pitcher, and divide among glasses. Garnish each with melon balls, mint sprigs, and lime wedges, and serve immediately.
SourceMartha Stewart Living, September 2008