1/2a medium size watermelonabout 4 lbs watermelon, seeds removed and cut into chunks
1/3cupfreshly squeezed lime juice
3/4cupto 1 cup white rum
20-30fresh mint leavesmuddled
1/2cupsimple syrup*see notes for how to make it
Add your watermelon chunks to a food processor or high speed blender until smooth, about 30 seconds to 1 minute in the food processor or in the blender.
Pour the pureed watermelon into a large pitcher and add in the lime juice, muddled mint leaves and stir. Add in the white rum. Stir vigorously for about 15-30 seconds to incorporate.
Taste and add the appropriate amount of simple syrup based on the sweetness of your watermelon, up to ½ cup simple syrup, and stir again.
Pour into an ice filled glass and enjoy!
This recipe is vegan and gluten free. I’ve used both a Jamaican Appleton White Rum and a Brazilian White Rum, so any white rum should be fine! If your watermelon has seeds, you should remove the seeds. Alternatively, you could strain the watermelon but you will miss that cool refreshing watermelon taste.
You can make the simple syrup by boiling ½ cup sugar (cane sugar, brown sugar, coconut sugar or any granulated sugar) with ½ cup water until completely liquid, stirring often. Cool it down, then measure it out! This makes a bit more than ½ cup simple syrup, closer to ¾ cup, so use as much or as little of it as you want depending on the sweetness of your watermelon.
HOW TO STORE You can store this Mojito recipe in the pitcher in the fridge for several days.