Watermelon Mojito Recipe

Another great refreshing cocktail for the summer. Try out this recipe for a watermelon Mojito, with dark rum it’s sure to revive you from the heat.

| July 2019

Pickle-Juice-Watermelon-Mojito
Photo by Clare Lewington

Another great refreshing cocktail for the summer. You can easily double-up the quantities and serve this in a large jug filled with ice.

Ingredients:

  • 40 ml (1-1/4 fl oz) dark rum
  • 50 ml (2 fl oz) Watermelon Shrub (see below)
  • 1 teaspoon lime juice
  • 1 teaspoon brown sugar
  • 10 fresh mint leaves
  • crushed ice, to serve
  • watermelon wedges and a mint sprig, to garnish

Instructions:

  1. Muddle the ingredients, except for the crushed ice and watermelon wedges, in a cocktail shaker then build in a highball glass over crushed ice. You don’t need to strain this as you want to incorporate all the muddled mint leaves and flavours.
  2. Garnish with a few wedges of watermelon and a sprig of mint.

Watermelon Shrub

Watermelons are ideal for making a quick shrub because of their high water content. This is a good go-to shrub when you’re in a hurry, as it doesn’t need much time to macerate.

Makes 600 ml (20-1/2 fl oz)



Ingredients:

  • 400 g (14 oz) watermelon
  • 125 ml (4 fl oz/ 1/2 cup) white wine vinegar
  • 100 ml (3-1/2 fl oz) water
  • 25 g (1 oz) granulated sugar
  • 15 ml (1/2 fl oz) lemon juice
  • 3 allspice berries
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper

Instructions:

  1. Remove the skin and seeds from the watermelon and cut the flesh into small pieces. Place the watermelon in a mixing bowl and add the remaining ingredients.
  2. Using a fork, mash up the watermelon to make sure it blends with all the other ingredients. Cover with cling film (plastic wrap) and set aside for about 1 hour.
  3. After an hour, give it a stir to make sure the sugar and salt have dissolved. Strain through a piece of muslin (cheesecloth) into a bowl, then transfer to a sterilised glass jar or bottle, seal with a lid and store in the refrigerator for up to 1 month.

Note: Add a pinch of coarsely ground black pepper for a little hint of spice.

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