Watermelon Mojito Slush

Watermelon Mojito Slush


1 homegrown seedless watermelon (about 10 to 12 pounds)
1 cup fresh mint leaves
1 cup Dierbergs sugar
1 cup water
1 can (12 ounces) frozen limeade concentrate, thawed
2 cups Dierbergs light rum
Fresh mint sprigs


To make watermelon punch bowl, remove thin slice from bottom of melon, allowing it to stand upright. Cut off top of melon. Scoop out melon, leaving about 1-inch shell; reserve all melon. Turn melon bowl upside-down in large bowl to drain; cover and chill.

In medium saucepan, combine mint leaves and sugar. Using back of wooden spoon, mash mint with sugar until leaves are bruised. Add water; cook over medium-high heat 1 minute. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat; let steep 10 minutes. Strain syrup; remove and discard solids.

In work bowl of food processor fitted with steel knife blade, process melon in batches until smooth for a total of 10 cups purée; place in large bowl. Add mint syrup to purée. Stir in limeade and rum. Pour into freezer containers; freeze overnight.

To serve, scoop slush into hollowed out melon. Spoon into tall glasses. Garnish with fresh mint sprigs.
Makes eight 8-ounce servings


Servings: 8 (8 ounces each)
Serving Size: Nutrition not available.

Per Serving