I've been abundantly clear about my love for Ina Garten's new cookbook (probably annoyingly so). Starting this month, the Barefoot Bloggers will blog our way through How Easy is That, one recipe per week. This week the recipe was watermelon mojitos. Since one of my schticks here is that I cook seasonal foods, I wasn't too jazzed about making something with watermelon. However, I decided that the basis of the recipe was just basically a fruit puree added to the mojito base. So I decided to mix things up and go with a pomegranate mojito. I made these drinks when we had the Turkey Cranchiladas, and we had ourselves a fall fiesta!
Overall, I really liked these drinks, but I think next time I would simply muddle the mint versus adding chopped mint to the drinks. I felt like the little bits of herb were kind of distracting, and I just didn't really like the texture it added. I've made this change in my version below. I did really enjoy the pomegranate + mint combination though, and I really can't wait to make these next summer with watermelon.
One Year Ago: Jalapeno-Cheddar Cornbread
adapted from The Barefoot Contessa, How Easy is That?
makes 6 drinks
- 30 fresh mint leaves, coarsly torn by hand
- 2 cups Pomegranate juice
- 12 ounces light rum
- 1/2 cup simple syrup
- 6 Tbs freshly squeezed lime juice (3 limes)
- sprigs of fresh mint, for garnish
Place ice cubs in 6 glasses, and pour the mojito mixture into the glasses, distributing evenly. Garnish with sprigs of fresh mint, and serve ice cold.