Drink that leftover watermelon with the Mint Melon Breeze

Yep, I said drink, not eat. Good news, my fellow watermelon-loving lushes. I have a new use for watermelon and liquor – one that doesn’t include keeping it the freezer overnight. Mr. Lush and I modified a recipe in the Food and Wine Annual Cookbook (love that cookbook by the way) and made a lovely summertime cocktail. (since we changed the recipie, we get to rename it of course!)

This will make around 2 pint-size, or 4 smaller Mint Melon Breezes:

First, you’ll need some simple syrup. If you don’t have some, its easy to make but needs to cool a bit before using it. Take equal parts sugar and water and boil or microwave until it reduces by half. Let it cool. That’s it – that’s simple syrup. (I actually use ½ sugar ½ Splenda, but to each their own) 

 

After you have your simple syrup, blend:

• 2 cups cubed/sliced watermelon
• 5-8 mint leaves

Strain. Mix with:

• ½ c blueberry pomegranate juice
• 1 ½ tbs simple syrup
• 1oz Cointreau
• 4-5 oz of tequila, we used El Espolón Repasado

(Note, if you use cheap tequila, use more simple syrup)

Shake, pour over ice into glass with half sugar rim. Top with mint sprig and garnish glass with watermelon slice.

 

Cheers!