Rum Watermelon 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:

• Cut about a 3 inch plug from the melon. Trim the ripe part of the melon off of the plug which you cut out.
• Pour rum into plug hole of melon; insert plug back in melon.
• Refrigerate for about 8 hours or overnight for rum to spread through melon.
• Cut into wedges and serve.

Steps:

• Place watermelon on its side and make vertical slices of your desired thickness.
• Cut these slices into quarters and stack to fit in a large non-reactive bowl.
• In separate bowl, mix the rum and citrus beverage (we used Mango Tampico and Bacardi Superior for irony's sake).
• Pour this mixture over the watermelon slices, making sure that all the slices are immersed/covered.
• Cover the bowl with plastic wrap and put it in the fridge overnight.
• Serve the slices on a plate (keep in mind that they will leak the mixture as they warm, so cover them if you'll be traveling with the plate to avoid spillage).