Photo: Lee Harrelson / Styling: Virginia Cravens
Photo: Lee Harrelson / Styling: Virginia Cravens
Mojitos have been all the rage in recent years for cocktail hour and here is a tasty twist if you‚Äôve grown weary of a standard mojito. The timing to make this refreshing recipe is perfect as watermelons are appearing in Northeast Florida at the Farmer’s Markets, in the produce aisles and roadside stands this time of the year.

This Slushy Watermelon Mojito recipe came out of Cooking Light, AUGUST 2004, and the classic Cuban cocktail is the basis for this ruby-hued version. Be sure to keep the limeade frozen so the beverage will be slushy.

5 Cups cubed seeded watermelon
1 Cup sparkling water, chilled
3/4 Cup white rum
1/4 Cup chopped fresh mint
1 Can frozen limeade concentrate, (6-ounce) undiluted
Mint sprigs (optional)
Lime slices (optional)

Arrange watermelon in a single layer on a baking sheet; freeze 2 hours or until completely frozen.
Combine frozen watermelon, sparkling water, rum, mint, and limeade in a blender; process until smooth.
Garnish with mint sprigs and lime slices, if desired. Serve immediately.