Vitamin Profile:

• Dairy-Free
• Egg Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Vegetarian
• Vegan

Vitamin Data

Components

• 2 cups seeded, cubed watermelon
• ½ cup water
• ½ cup granulated sugar
• 12 recent mint leaves, plus extra for garnish
• 1 cup ice
• 3 ounces mild rum (6 tablespoons)
• ¼ cup recent lime juice (from 2 limes), plus wedges for garnish
• 3 dashes Angostura bitters

Instructions

• Step 1

  Organize watermelon evenly on a baking sheet lined with parchment paper. Freeze till fully frozen, at the least 2 hours or as much as 12 hours.

• Step 2

  Convey water and sugar to a simmer in a small saucepan over medium warmth. Simmer, stirring often, till the sugar has dissolved, about 2 minutes. Take away from warmth and stir in mint. Let stand at room temperature, uncovered, for about half-hour. Pour the syrup via a fine-mesh strainer right into a small hermetic container. Cowl and refrigerate for at the least 1 hour (or for as much as 2 weeks).

• Step 3

  Switch the frozen watermelon to a blender. Add ice, rum, lime juice, bitters and 1/4 cup of the chilled mint syrup. Course of till easy, about 30 seconds. Divide between 2 glasses; garnish with extra mint and/or lime wedges, if desired. Serve instantly.

To make forward

Mint syrup (Step 2) may be refrigerated in an hermetic container for as much as 2 weeks.

Gear

Parchment paper

Vitamin Information

Serving Dimension: 1 1/2 cups Per Serving: 216 energy; sodium 5mg; carbohydrates 31g; dietary fiber 1g; protein 1g; sugars 27g; vitamin a iu 880IU.