Mojito Spiked Watermelon


Staff member
Joined Oct 7, 2001
This recipe is part of the article "The Art of Tailgating" by Chef Peter Martin

1 large watermelon
1 cup Dark Rum
1/2 cup sugar
1/2 cup water
1/2 cup Fresh Lime Juice
12 sprigs Fresh Mint

Combine sugar and water in a saucepan and bring to a boil.  Cook until sugar is dissolved then remove from heat.  Add the mint and allow to steep for 5 minutes occasionally mashing the mint with a wooden spoon to help extract the flavor.  After 5 minutes strain the mint out pressing on the solids to extract as much liquid as possible.  To this mixture add the lime juice and the rum.  Meanwhile cut a three inch hole in the watermelon rind and remove the plug, saving it.  Cut away any red flesh from the plug.  Spoon out enough watermelon flesh to make a "bowl" that will hold approximately ½ cup.  Using a long wooden or metal skewer create numerous holes, at various angles leading away from the "bowl."  Pour in the rum mixture to fill.  Allow a few minutes to let the rum flow into the holes you made, shaking the watermelon occasionally to expedite the process.  Repeat until all the rum mixture has made it into the watermelon.  Replace the plug and refrigerate at least a few hours or overnight.  When ready to serve slice as you would any normal watermelon.  If you have kids in your group you can also do this with any number of juices.  Orange juice and any of the cranberry juice mixtures work well.
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