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Frozen Mojito Melon Skewers are a fresh, entertaining dessert perfect for your next summer bash. Ripe honeydew wedges are soaked in rum, sugar, mint and lime juice, then frozen into a cool, handheld treat. Preparation of this dessert includes piercing the melon wedges with wooden skewers or pop sticks. This makes the dessert both easy to eat and fun to play with (melon mustaches anyone?). The finished texture of the melon is similar to firm sorbet.
I’ve slightly adapted this recipe from one found in On a Stick!, a new cookbook by Matt Armendariz. Matt’s publisher graciously sent me a copy of this book to review. So glad they did. On a Stick! features 80 recipes of food… on a stick! Favorites include Deep-Fried Ravioli, Elote (Mexican corn on a stick), Chicken and Waffles and Fudge Puppies (chocolate covered waffles on a stick). Fun and whimsical, this book is a must-have for anyone who enjoys entertaining.
I am featuring this recipe in particular because I find the process both interesting and highly adaptable. You could soak any type of melon in a mixture of alcohol or simple syrup then freeze. Sugar and acid would be needed in most cases. Herbs optional. Here are some potentially tasty ideas:
- Watermelon with Sambuca and Lime
- Watermelon with Vodka, Basil and Balsamic Vinegar
- Cucumber with Gin and Lime
- Cantaloupe with Pimm’s, Ginger, Mint and Lemon
Find the recipe below for the Frozen Mojito Melon Skewers. Once you learn the process, try one of the variations above or come up with your own combination!
Frozen Mojito Melon Skewers
- 1/2 ripe honeydew melon, cut into 8 wedges
- 1 tablespoon powdered sugar
- Juice of 3 limes
- 5 sprigs mint
- 3/4 cup white rum
Arrange melon wedges in a single layer in two 8-by-8 baking dishes.
Combine powdered sugar, lime juice, mint and rum in a blender with 1/2 cup water. Pulse until mint is finely chopped. Pour mixture over melon wedges. You will need to divide the mixture evenly between the two baking dishes. Refrigerate for one hour, flipping wedges after 30 minutes.
Line a baking sheet with parchment paper. Carefully skewer each wedge with a wooden pop stick or skewer and arrange in a single layer on the baking sheet. Freeze for 30 minutes. Serve cold.