Honeydew Mojito Slushies

I am here with a last-minute cocktail idea for tomorrow’s festivities!

You probably already have your plans in place, menus shopped for, and prep done (or maybe that’s happening later today?). If you’re still looking for a fun drink to serve, may I recommend this honeydew mojito slushy!

OMG. It is a boozy, refreshing dream.

I am the first to admit that honeydew melon is oft forgotten in my life. In fact, the only time I eat it is when I get a fruit salad from somewhere. Why is there always so much cantaloupe and honeydew in those salads? Not that I mind terribly; I love all melon! But again, it’s often overlooked in my life. I’m usually distracted by juicy pineapple or vibrant berries. OR, my all-time fave: watermelon.

I’ve decided to change that today and give honeydew it’s well-deserved and overdue notice. I’m transforming it into a frozen treat!

I love a mojito. It is one of those drinks that simply epitomizes summer for me. It tastes like vacation in a glass! The one thing I don’t love about mojitos? All the muddling. Ugh. I know it’s necessary, but I find it cumbersome. If that isn’t a first world problem, I don’t know what is.

So, I’ve eliminated the muddling component completely in this recipe. Instead, you break out your blender and let it do all the work for you. You are minutes away from a boozy adult slushy. No muddling required.

This recipe starts with a fresh mint simple syrup, and as the name indicates, it’s easy to throw together. The hardest part is waiting for it to cool! But once that’s done, you’re ready to go with the cocktails. I often have mint syrup in my fridge anyway because I love it in iced coffee (give it a try, if you haven’t already!). The syrup can be made totally ahead and stored in the fridge. You want it at least room temperature or colder before making these slushies.

Into a blender goes the mint syrup, fresh honeydew melon, rum, lime juice, and lots of ice. Blend, blend, blend until you reach a thick, slushy consistency. Pour it up into glasses and garnish with mint sprigs, lime slices, and maybe a wedge or two of melon for good measure. You are good to go.

So. Easy.

Isn’t that green color so fun? It just LOOKS refreshing, doesn’t it?

I am whipping up a batch of these tomorrow for sure. We’re having some family over for a casual BBQ and some pooltime before heading out to see our town’s July 4th parade and fireworks. Making something like this ensures less time in the kitchen for me and more time spent outside with my family.

The only problem? These go down way too easy. Like, scary easy. It’s so easy to forget there’s alcohol in drinks like these.

But what’s a holiday without a little boozy entertainment?!

Happy 4th, everyone!

Honeydew Mojito Slushies

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• Author: Molly
• Yield: 4 servings 1x

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Ingredients

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For the Mint Syrup:

• 1 cup water
• 1 cup sugar
• 1 cup fresh mint leaves (one large bunch)

For the Mojito Slushies:

• 2 cups honeydew melon, seeded and cubed
• Juice of 2 limes
• ¾ cup light rum
• ¼ cup of the mint syrup (add more to taste)
• 3 cups of ice (roughly)
• Lime slices, mint sprigs, and sliced honeydew for garnish (all optional)

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Instructions

For the Mint Syrup:

1. Bring the water and sugar to a boil in a small saucepan over medium-high heat. Reduce the heat slightly and simmer for a few minutes or until the sugar is completely dissolved in the water.
2. Add the mint, remove the pan from the heat, and allow the syrup to cool to room temperature.
3. Once cool, strain out the fresh mint and discard. Cover the syrup and keep refrigerated.

For the Mojito Slushies:

1. To a blender, add the melon, lime juice, rum, and mint syrup. Blend on high until the mixture is smooth. Taste, add more mint syrup, as needed.
2. Add 1 cup of ice to the blender and blend on high. Keep adding ice by the handful until the mixture reaches a thickened slushy consistency.
3. Pour into glasses, garnish as desired, and serve immediately.

Notes

• This recipe will make approximately four slushies but can be easily adjusted to make more. If doubling this recipe, I recommend blending the ingredients together in two batches, so as to reach the appropriate consistency.
• The recipe will make more mint syrup than is required here. You can keep it covered in the fridge for up to a week. It’s awesome in iced coffee!