Watermelon is the dominant flavor in this frozen rum and watermelon cocktail, with a subtle hint of mint shining through. Making simple syrup is easy, plus, having leftover mint syrup on hand is nice for whipping up extra cocktails.

Liv Dansky
EatingWell.com, March 2021


Credit: Victor Protasio

Recipe Summary test

10 mins
2 hrs
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Arrange watermelon evenly on a baking sheet lined with parchment paper. Freeze until completely frozen, at least 2 hours or up to 12 hours.

  • Bring water and sugar to a simmer in a small saucepan over medium heat. Simmer, stirring occasionally, until the sugar has dissolved, about 2 minutes. Remove from heat and stir in mint. Let stand at room temperature, uncovered, for about 30 minutes. Pour the syrup through a fine-mesh strainer into a small airtight container. Cover and refrigerate for at least 1 hour (or for up to 2 weeks).

  • Transfer the frozen watermelon to a blender. Add ice, rum, lime juice, bitters and 1/4 cup of the chilled mint syrup. Process until smooth, about 30 seconds. Divide between 2 glasses; garnish with additional mint and/or lime wedges, if desired. Serve immediately.

To make ahead

Mint syrup (Step 2) can be refrigerated in an airtight container for up to 2 weeks.


Parchment paper

Nutrition Facts

216 calories; sodium 5mg; carbohydrates 31g; dietary fiber 1g; protein 1g; sugars 27g; vitamin a iu 880IU.