New This Month

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.

  • Servings: 8

Source: Martha Stewart Living, September 2008


  • 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


  1. Rub a lime wedge on rims of 8 glasses, then dip rims in superfine sugar.

  2. 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.

  3. 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.)

  4. 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.


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