Watermelon Mojitoes
Top Rated Recipe
Key Details:
.png)
prep time: 15 minutes
.png)
Cook time: 0 minutes
.png)
Difficulty Level: Easy
.png)
Course: Beverage
Cuisine: Cuban
Key Ingredients:
Watermelon
Fresh mint leaves
Lemons
Club soda
About Watermelon Mojitoes
Table of Contents
Very refreshing – have
a glass of this on a hot summer day and feel completely rejuvenated instantly
- Watermelon, cubed and seeded 8
- Lemons, cut into small pieces 4
- Fresh mint leaves 1 small bunch
- Club soda 1½ cups
Step 1. Take lemon pieces, sugar syrup and handful of mint leaves in a mixer and grind to make the mojito mix.
Step 2. Put ½ cup ice cubes, ¾ cup of club soda, 1½ tbsps of mojito in a mocktail shaker and shake.
Read MoreIngredients
- Watermelon, cubed and seeded 8
- Lemons, cut into small pieces 4
- Fresh mint leaves 1 small bunch
- Club soda 1½ cups
- Lemon juice 1 tsp
- Sugar syrup 5 tsps
- Ice cubes as required
How to Make Watermelon Mojitoes (Stepwise Photos)
Method
- Take lemon pieces, sugar syrup and handful of mint leaves in a mixer and grind to make the mojito mix.
- Put ½ cup ice cubes, ¾ cup of club soda, 1½ tbsps of mojito in a mocktail shaker and shake.
- Pour into a glass, garnish with a mint leaf on top and serve chilled.
- To make watermelon mojito mash the watermelon pieces slightly and put into a mocktail shaker.
- Add some ice cubes, remaining club soda, mashed watermelon pieces and remaining mojito mix and shake.
- Pour into a glass, garnish with mint leaves and serve chilled.
Additional Tips and Tricks
- Serving Suggestion : Mojito is often accompanied by veg/non-veg appetisers or main course at meals or with snacks as a Virgin preparation..
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available