Big-Batch Watermelon Mojito Recipe
This big-batch watermelon mojito recipe is so easy and perfect for summer entreating! Made with freshly squeezed lime juice, watermelon juice, and simple syrup flavored with mint leaves, it tastes like summer in a glass. Cheers!
Ingredients
For the Mint Simple Syrup:
- 1 and 1/2 cups (340ml) water
- 1 and 1/4 cups (298g) granulated sugar
- 2 1"-strips lime peel
- 1 cup loosely packed mint leaves
For the Watermelon Mojito Mix:
- 1/2 cup loosely packed mint leaves more for garnish
- 8 cups seedless watermelon cubed
- 2 cups (454ml) white rum use more or less depending on desired strength of cocktail
- 3/4 cup (170ml) freshly squeezed lime juice
- 1 cup (227ml) seltzer water, club soda, or ginger beer
- watermelon wedges for garnish, optional
Instructions
For the Mint Simple Syrup:
- In a medium saucepan, combine the sugar, water, lime peel, and mint. Bring to a simmer over medium-heat and cook, whisking occasionally, for 10 minutes.
- Remove pan from heat and set aside to cool for at least 1 hour before use. Once cool, strain through a fine-mesh strainer and discard lime peel and mint. Use at once, or cover and store in the refrigerator until needed, up to 2 weeks.
For the Watermelon Mojito Mix:
- Place the watermelon in a blender or food processor and pulse until well pureed. Pour through a fine mesh strainer and into a large pitcher. Set aside.
- In a medium bowl, combine the mint leaves and all of the mint simple syrup. Using the back of a spoon, smash the mint leaves into the syrup until the leaves are well bruised. Pour this mixture into the pitcher.
- Pour in the rum and lime juice and stir well to combine. Refrigerate for up to 4 hours then top with ginger beer, or top with ginger beer (or something bubbly) and serve at once!
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