Red Lobsters Fresh Melon Mojito Recipes

Steps:

• Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the 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 sprigs of fresh mint and spears of watermelon. Serve ice cold.

Steps:

• Rub a lime wedge on rims of 8 glasses, then dip rims in superfine sugar.
• Cut 3 melon quarters into 1-inch chunks. Puree melon in a food processor until smooth. Strain puree through a cheesecloth-lined sieve, and discard solids. (You should have about 4 cups.) Using a 1-inch melon baller, scoop balls from remaining quarter, and reserve.
• Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and add mint. Let stand at room temperature, uncovered, for 10 minutes. Strain through a fine sieve, and discard mint leaves. (You should have a scant 1/3 cup syrup.)
• Combine melon puree, mint syrup, rum, and lime juice in a pitcher, and refrigerate until cold, about 30 minutes. Add ice to pitcher, and divide among glasses. Garnish each with melon balls, mint sprigs, and lime wedges, and serve immediately.

Steps:

• Place cubed watermelon in a blender and blend until smooth. Pour into a bowl through a mesh strainer to remove pulp. Measure out 2 cups of strained watermelon juice and set aside.
• Place mint leaves in the bottom of a pitcher. Pour in 1/2 the watermelon juice; muddle mint leaves with a muddler or the bottom of a wooden spoon.
• Pour remaining watermelon juice, lime juice, rum, and simple syrup into the pitcher. Fill with ice and top with club soda. Serve.

Steps:

• Preheat a grill to a medium heat. In a small bowl, combine the rosemary, olive oil, garlic, salt, and pepper. Rub this mixture inside and outside the entire fish. Place lobster inside cavity of fish and wrap the fish in a plantain leaf. Grill over medium heat for about 5 minutes per side. The fish should be opaque when fully cooked. Serve with Curry Mango Mojito sauce.
• In a small bowl, gently mix all ingredients until well combined. Heat a small saute pan over medium heat and saute until warmed through. Serve with fish.

Steps:

• In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves. Add ¼ cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw. Click here for more of our best rum cocktail recipes→

Steps:

• Muddle mint leaves and lime in rocks glass. Cover with simple syrup and fill with ice. Add Rum, Midori and club soda; stir well. Garnish with lime wedge and sprigs of mint.