Food & Cooking Recipes Drink Recipes Cocktail Recipes Honeydew, Mint, and Lemon-Thyme Mojito Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 15 mins Total Time: 45 mins Servings: 4 Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille. Ingredients ¼ cup sugar ¼ cup fresh mint leaves, plus sprigs for serving (optional) 3 sprigs lemon thyme (or regular thyme, plus 1 tablespoon finely grated lemon zest) ½ honeydew melon, rind removed, seeded, flesh cut into pieces (3 ½ cups) ½ cup light rum ¼ cup fresh lime juice (from 3 limes), plus wedges for serving (optional) Directions 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. Rate it Print