A mojito recipe that doesn’t involve muddling anything?! Sign me up. Mint is still on the list here, but, instead of muddling it in a glass, you add it to the simple syrup. Here, the delicate flavor of honeydew melon is the star of the show, and the mint is just a background player.
Yield: 8 Glasses.
- 1 Ripe honeydew melon, rinds discarded, seeds, and quartered
- 1/4 Cup granulated sugar, or to taste
- 1/4 Cup fresh mint, packed, plus more sprigs for garnish
- 1/2 Cup medium-bodied golden rum
- Juice of 4 Limes, plus 1 additional lime for garnish and rims
- Superfine sugar, for rims
1. Set one quarter of melon aside for later use. Slice remaining 3 quarters into 1-inch chunks. Place melon chunks in a food processor or blender and puree until the mixture is smooth. Line a sieve with cheesecloth, and place in a large bowl. Strain the pureed melon through the sieve, discarding the solids.
3. Make simple syrup. In a small saucepan over medium-high heat, bring granulated sugar and 1/4 cup water to a boil, stirring constantly until the sugar has dissolved fully in the water. Remove syrup from water, stir in mint leaves, and let stand uncovered for about 10 minutes. Strain syrup through a sieve into a medium bowl, discarding mint leaves.
4. In a large pitcher, stir to combine melon puree, mint simple syrup, rum and lime juice. Place in the fridge until cold, around 30 minutes.
5. While the mojitos are the in the fridge, prepare glasses. Coat the rims of 8 glasses with a lime wedge. Dip each glass in a shallow bowl of superfine sugar. Scoop balls of the remaining quarter of melon with a 1 inch melon baller. Set aside.
6. When the pitcher has cooled, add about 3 cups of ice, and pour into glasses. Add a couple melon balls to each drink, and garnish with a few mint sprigs and a lime wedge. Serve at once.
Recipe Credit: Martha Stewart.