Summer Watermelon-Tomato Salad Mojito
photo by Kate Richards
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
1
ingredients
- 6 mint leaves
- 2 ounces white rum
- 1 ounce lemon juice
- 1 ounce ketchup simple syrup (instructions below)
- 1 ounce fresh tomato juice
- 1⁄2 ounce fresh watermelon juice
- 2 ounces plain seltzer water
- 1 ounce greek yogurt foam (instructions below)
- sea salt, and lemon juice to rim glass
- 1 cherry tomatoes (to garnish)
- 1 watermelon, cube (to garnish)
- 1 sprig of fresh mint (to garnish)
directions
- Make ahead: Ketchup Simple Syrup.
- Combine equal parts water, organic ketchup, and simple syrup (approx. 1 tablespoon of each per cocktail). Refrigerate until ready to use.
- Make ahead: Fresh Tomato and Watermelon Juices.
- In a blender, puree approximately 5-6 medium tomatoes, on high, until liquefied. Strain liquid through a fine mesh strainer, pressing the pulp with a spoon to get as much juice as you can. Store in an airtight container in the fridge until ready to use. Repeat process with approximately 4 cups of watermelon cubes.
-
Just before you're ready to assemble the cocktails, make the Greek Yogurt Foam:
- In a blender, combine 1/2 cup plain greek yogurt, 1/2 oz. fresh lemon juice, 1/4 cup seltzer water and blend on high until aerated and foamy. Set aside.
-
Prep your glass:
- Run a wedge of lemon around the edge of a highball glass and dip the edge in salt to coat. Drop loose mint leaves into bottle of glass and gentle muddle just until fragrance is released. Fill glass with ice.
- Add rum, lemon juice, ketchup simple syrup, tomato juice, watermelon juice, and seltzer water to glass, and give it a stir. Float about an ounce of yogurt foam on top, garnish, and serve.
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RECIPE SUBMITTED BY
Kate Richards
United States
I make garden to glass cocktails. Then I drink garden to glass cocktails. The chickens stare at me awkwardly the whole time.