Watermelon? Ok! Rum? Yes, Please! Mint? Love! Combining all three? Don't mind if I do!
This is a great recipe if you're headed to the lake, a summer bbq, a pool party... really any occasion people might enjoy watermelon soaked in rum and mixed with mint. Which, now that I think about it, could be just about anywhere!
Mint is one of my favorite herbs, especially during Spring and Summer. Fresh herbs make everything so much, well, fresher and add a great flavor that you just can't get all year long. For this recipe, sliver the mint leaves before you add it to the watermelon and the pretty green ribbons will add a beautiful contrast to the bright red watermelon.
First, pull the mint leaves from the stems. Next, stack several mint leaves - maybe 8 to 10 - together. After that, roll the stacked mint leaves into a little mint cigar. Then cut the mint on a diagonal in very thin slices to create ribbons.
Add the fresh mint to the juicy watermelon and you'll be hoping you have lake trips, bbq's and pool parties all summer long.
(apologies for the lack of a final picture... I got too excited to eat after I mixed it all together!)
Watermelon with Rum and Mint
serves 6
1 teaspoon finely grated lime zest plus 2 tablespoons juice (from 1 lime)
4 tablespoons light-brown sugar
4 tablespoons light rum, or more to taste (1 small bottle)
1/2 teaspoon salt
1 medium seedless watermelon, chilled
3/4 cup slivered fresh mint
In a jar with a tight-fitting lid, combine lime juice, lime zest, brown sugar, rum, and salt. Shake well to combine.
Using a melon baller, scoop melon into balls, or cut melon into bite-size chunks. Fill a gallon-size freezer bag 1/2 to 3/4 full with melon. Refrigerate until ready to serve.
When ready to serve, pour rum mixture into the freezer bag with the melon; add slivered mint leaves. Seal bag and shake gently to combine.
Taylor's Notes:
This recipe is really self-explanatory. No tips, no tricks and none left after it's been put out on the table!
Enjoy!
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