I love me some Barefoot Contessa. She actually sent me an email once – a personal email. A friend of mine was her editor at Clarkson Potter before she (my friend) became its V.P. Anyway, she knows how crazy I am about Ina, and so she arranged it. Ina was at her Paris apartment at the time, and it was Thanksgiving. She wanted to cook a turkey, but she couldn’t find a turkey in all of Paris. I guess being famous, rich, and a successful cookbook author means nothing in a city like Paris when you need to buy a turkey.
Since it is watermelon season and our nation’s birthday is next week, what better recipe to share than Ina’s watermelon mojitos? It’s red, and pretty, and refreshing, and everything is in season.
30 large fresh mint leaves, coarsely torn by hand
3 to 4 thick slices fresh watermelon
12 ounces light rum, such as Bacardi
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice (3 limes)
Sprigs of mint and spears of watermelon, for serving
– Smash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.
– Place ice cubes in glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.
– To make simple syrup, combine equal parts of sugar and water in a saucepan. Heat and stir till the sugar is melted. Store in refrigerator for up to one week.
Photos from Google