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.
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
- 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.
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