Ingredients for Melon Mojito Slush
- Seedless Watermelon
- Fresh Mint Leaves
- 1 cup granulated sugar
- 1 cup water
- Frozen Limeade Concentrate
- Light Rum
- Mint Sprig
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How to Make Melon Mojito Slush
- Cut a thin slice from the bottom of the watermelon to create a stable base. Cut off the top of the watermelon.
- Using a spoon or melon baller, carefully scoop out the watermelon flesh, leaving a 1-inch thick shell.
- Reserve all the scooped-out watermelon. Roughly chop the reserved watermelon.
- Invert the watermelon bowl and place it in a large bowl to drain excess juice.
- Cover and chill the watermelon bowl while you prepare the mint syrup.
- In a medium saucepan, combine the mint leaves and sugar.
- Use the back of a wooden spoon to gently mash the mint leaves with the sugar until the leaves are bruised and fragrant.
- Add 1 cup of water to the saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and let steep for 10 minutes. Strain the syrup through a fine-mesh sieve, discarding the mint leaves.
- In a food processor or blender, puree the reserved watermelon in batches until you have approximately 10 cups of puree.
- In a large bowl, combine the watermelon puree, mint syrup, limeade, and rum (if using). Stir well to combine.
- Pour the mixture into freezer-safe containers and freeze overnight, or until solid.
- Right before serving, scoop the frozen slush into the hollowed-out watermelon using an ice cream scoop or large spoon.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
347g
Fat
0g
Carbs
32g
