Watermelon Mojitos–Please pass the pitcher


Watermelon is the quintessential fruit of summer and BBQ’s. I have mainly eaten it with or without the rind, fork or just by hand. In the past few years have tried in as salad. However, my new favorite way is in a beverage.

If you missed last years Watermelon Margarita you must go back and visit.

Just last night I opened up a large watermelon to find it “meely” and not that sweet. We usually go through a watermelon in two days. So out came the food processor and some mint for these watermelon mojitos. Of course I cannot take credit for the recipe, you got me it was in How Easy Was That.

Compared to the Margaritas it was full of pulp so definitely a different texture than a traditional mojito. My husband liked it just the way it was but next time I might try straining the puree to get rid of some of the little seeds and pulp pieces.


Either way, you make 1 cup of simple syrup which can easily make two pitchers if you are having a party. Although my husband and I had no trouble finishing one pitcher ourselves. Suggested serving is 6. Love that it is made in a pitcher and not individually.

With my mint growing prolifically in my herb garden, I could not pass this one up.


Barefoot Contessa’s Watermelon mojitos

30 large fresh mint leaves, coarsely torn by hand
3 to 4 thick slices of fresh watermelon
12 ozs light rum
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice

Use a motar and pestle to mash the mint leaves (I just used the back of a wooden spoon in the serving pitcher to do this)  Remove and discard the rind and seeds of the watermelon. (this is where I might strain the fruit next time) Put the fruit into a food processor fitted with steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.

Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with fresh mint and spears of watermelon. Serve ice cold.

To make simple syrup, put 1 cup sugar and 1 cup water into a small pan and simmer until dissolved. (Next time I might borrow from watermelon margaritas and add some lime rind)

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