The hottest days of the year are here and so are mojito watermelon wedges!
Just in time!
I’m back with one more embarrassingly easy recipe for you before the 4th! I know we already discussed sheet pan s’mores, but if you haven’t soaked your watermelon wedges in mojito syrup yet, are you really living?
No. I think not.
And wait! Just and FYI that you don’t really NEED the rum for this recipe to be so refreshing and incredible. Leave it out if you don’t drink or want to make this for the kids. It’s still just as good because it’s loaded with fresh mint and lime!
Here’s how it goes down.
Slice your watermelon into triangles. Well, honestly? Slice the watermelon however you want! However is easiest for you. You could do cubes or even melon balls. I’m doing wedges because right now at this moment in my life I find them the cutest.
That is what 2020 has turned into… me deciding that watermelon wedges are cute.
You’re also going to make a quick mojito syrup. This is just water, lime juice, maybe rum, sugar, lime zest and fresh mint. All simmered together and then poured over the watermelon.
We’re going to soak the watermelon in the mojito syrup. Throw a sheet pan in the fridge and let the watermelon hang out in the syrup.
Honestly can’t even tell you right now how much I’d like to be a wedge of watermelon just relaxing on a platter of mojito syrup.
I’ve seen people soak watermelon wedges in tequila before (I mean, OMG, yes please) so I figured the mojito flavor would be a huge winner. And it totally is!
These are SO good on a hot summer day. They are cold and fresh with hints of lime and mint. And easy! And cute. Of course.
Watermelon Mojito Wedges
Yield: 12 to 16 wedges
These mojito watermelon wedges are soaked in a fresh mint and lime syrup then sprinkled with flaked sea salt. They are so refreshing!
- 1 small seedless watermelon, cut into wedges (12 to 16 wedges)
- 1 cup sugar
- 3/4 cup water
- ¼ cup white rum, optional, leave out/replace with water to make kid friendly
- 2 tablespoons fresh lime juice
- 1 big handful of fresh mint
- 2 limes, zest freshly grated
- flaked sea salt, for sprinkling
Cut the watermelon into wedges and place it on two baking sheets in a single layer.
Place the water, sugar, lime juice, rum, mint and the zest of 1 lime in a saucepan. Heat over medium heat, whisking so the sugar dissolves. Cook until just simmering then remove it from the heat and let it cool to room temperature. Pour the mixture evenly over the watermelon in the baking sheet. Move the watermelon wedges around so they are submerged in the syrup, then flip them.
Refrigerate for 30 to 60 minutes. I like to flip the watermelon once while it’s in the fridge.
Remove the watermelon from the syrup and place it on a platter. Sprinkle on the remaining lime zest. Sprinkle on a bit of flaked salt and serve!
As a note, you can do this on an as-needed basis. Just use a few slices of watermelon and pour some of the syrup over top, storing the rest in the fridge until ready to use.
Tastes like summmmmer.