Cantaloupe Coconut Mojito

 
Here’s the recipe I mentioned in my Hawaii post — I tried to make this right before I left, but it was just a little bland and unexciting.  The simple addition of mint simple syrup turned this into a delicious treat!  I wanted to make this more exciting without adding sugar, but this mint syrup was such a good solution — just have a little sugar!
 
I saw a recipe in The Vegan Table for melon with coconut milk.  I had no idea those two would go together well, but I was intrigued.
Mint Simple Syrup:
1/2 C raw sugar
1/2 C water
5 sprigs fresh mint, torn
 
Combine all ingredients in a small saucepan.  Bring to a boil and simmer until the sugar is dissolved.  Turn off the heat and let cool; then strain the mint out.
 
 
I don’t use much of the syrup in this recipe, so if you make the amount of syrup above, you’ll have leftovers.  You could of course use it up making more of these wonderful drinks, because it’s soooo good.  But a couple other ideas are to mix it into tea, hot or cold (you should definitely try this); pour on top of fruit that’s not quite sweet enough (especially pineapple or watermelon); add to hot cocoa or a mocha. 
 
the mojito:
serves 1
1/4 medium cantaloupe, pureed or juiced
1 T simple syrup from above
1 oz shot rum (I’m a lightweight, so this is enough; but it’s pretty weak this way – just warning you!)
squeeze of lime juice (about 1/2 t)
2 T lite coconut milk
 
Combine first four ingredients.  Pour over ice in your serving glass.  Then pour coconut milk on top.  You can mix it if you like or watch it slowly seep through the drink.  Garnish with lime wedge and/or mint sprigs.  And an umbrella of course!
 
 
Nutrition facts: Calories: 169; Calories from Fat: 15; Total Fat: 1.6g; Saturated Fat: 1.4g; Cholesterol: 0mg; Sodium: 34mg; Total Carbohydrates: 24.5g; Dietary Fiber: 0.7g; Sugars: 6.2g; Protein: 1.1g

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