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.