I recently received a cantaloupe in my organic fruit co-op. I wasn’t quite sure what I would do with it. My kids aren’t the biggest melon fans, so I knew I couldn’t just slice it up and serve for breakfasts.
I cut it up in small pieces, bagged it up and placed in the freezer. I figured that I would use it for a smoothie or something along those lines later on.
Later that evening though, we had some impromptu guests and I decided to see if it would work in an adult drink.
My favorite summer drink is a mint mojito. I have a crazy amount of mint growing in my herb garden. In past summers, my frozen mint mojito has been a huge success. I decided to experiment with the cantaloupe thrown in and was very pleased.
While the cantaloupe pieces sat in the freezer, I went outside to pick some mint and made up a small batch of simple syrup.
I placed the frozen cantaloupe in my blender along with some fresh mint leaves, some lime juice and simple syrup. I muddled the mixture a bit. I then added a few ice cubes and some Bacardi white rum. I knew then that it would be great!
I blended everything together until it was the right consistency. I tasted a bit to see if it needed anything. It was perfect. I then served with a garnish of mint leaves.
I definitely need to make these more often!
- ½ cantaloupe, cut up
- 15 mint leaves
- ½ cup simple syrup
- ½ cup white rum (I also use Bacardi)
- 1 cup ice cubes
- juice of 2 limes
- Cut up the cantaloupe and freeze the pieces for at least 3-4 hours
- Place the mint leaves, the cantaloupe, the lime juice and the simple syrup in the blender.
- Muddle the mixture a bit to bring out the flavor.
- Add in the ice cubes and rum.
- Blend until you reach desired consistency.
- Serve and garnish with extra mint leaves.
- Enjoy!
Toss in your noodles. Toss in the sauce and mix. Throw in the beansprouts and any other veggies you might be adding. Mix up and stir fry a few minutes.
