Watermelon-Basil Mojito Recipe


Try this watermelon-basil mojito recipe: A seasonal cocktail with ingredients from the farmers market. Try it as part of this All-Local Dinner Party Menu.

Watermelon-Basil Mojitos

Serving Size: Makes 4 to 6 drinks.

Watermelon-Basil Mojitos


  • 1/4 large watermelon (about 2 to 3 cups), cut into 1-inch pieces
  • 1 cup basil leaves, loosely packed
  • 3/4 cup lime juice
  • 1/4 cup cold simple syrup (made by bringing 1 cup sugar and 1 cup water to just shy of a boil and stirring to combine; refrigerate the remainder for up to a month.)
  • Club soda


  1. Put the watermelon in a large pitcher. Add the basil leaves, lime juice, simple syrup and rum and muddle so the watermelon breaks up and the basil leaves release their oils.
  2. Fill glasses with crushed ice. Strain the watermelon mixture into a cocktail shaker filled with ice. Shake vigorously and strain into the glass. Top with club soda. Garnish with a basil leaf and watermelon slice.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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