Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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

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Servings:
8
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Ingredients

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Directions

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

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  • 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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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
11/13/2009
I'm not a big honeydew fan but these might be pretty good. Can anyone who's made them tell me what they think?