Best Rum Watermelon Recipes

WATERMELON RUM COCKTAIL

Steps:

• Puree the watermelon in a blender until very smooth. Pour into a cocktail shaker filled with ice and add the rum, liqueur and lime juice. Shake vigorously and strain into 2 ice-filled cocktail glasses. Garnish each with a lime round if using.
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WATERMELON SALAD WITH RUM AND MINT

Steps:

• In a large bowl, whisk together lime juice, sugar, rum, and salt.
• Using a melon baller, scoop melon into balls (you'll get about 10 cups), or cut melon into bite-size chunks. Add melon to lime mixture in bowl. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately, or cover and refrigerate, up to 2 hours.

WATERMELON-RUM SLUSH

Steps:

• Cut rind off watermelon and discard. Cut fruit into 1/2-inch pieces. If you want to have garnish for your drinks, salvage some wedges of rind with fruit attached before chopping up the rest.
• Line a 10-15-inch pan with plastic wrap. Arrange fruit on wrap in a single layer. Freeze until firm, 1-2 hours. If making this ahead, transfer frozen chunks to a freezer bag.
• In a blender, combine half the pineapple juice, rum and lemon juice. Whirl, gradually dropping in half the frozen watermelon chunks, until smoothly pureed. Sweeten to taste with sugar and pour into a pitcher or directly into glasses. Repeat to make a second batch.

RUM WATERMELON COOLERS

Steps:

• In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool.
• In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs.
• The watermelon mixture can be blended earlier in the day and refrigerated. Blend with ice just before serving.

RUM-INFUSED WATERMELON FIREWORKS COCKTAIL

Steps:

• Put 1 ounce rum in a jar or bowl. Add watermelon cubes, cover, and let sit until watermelon has absorbed the rum, at least 2 hours.
• Fill a glass with ice and add remaining 1 ounce rum. Add sparkling water, rum-infused watermelon, and any leftover soaking juices.

WATERMELON RUM SLUSHES

Steps:

• In a blender pour in 1/2 each of the grape juice, rum and lemon juice.
• Turn on blender and begin to add 1/2 of the frozen watermelon, chunk by chunk.
• Taste and add sugar if needed.
• Pour into 3 tall glasses and repeat.

WATERMELON SALAD WITH RUM AND MINT (MARTHA STEWART)

Steps:

• 1. In a large bowl, whisk together lime juice, sugar, rum, and salt. 2. Using a melon baller, scoop melon into balls (you'll get about 10 cups), or cut melon into bite-size chunks. Add melon to lime mixture in bowl. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately, or cover and refrigerate, up to 2 hours.

WATERMELON RUM PUNCH RECIPE - (4.4/5)

Steps:

• Chill martini glasses ahead of time. Mix and stir the rum, Watermelon Puree, orange juice and lime juice. Serve over ice in chilled cocktail glasses. Watermelon Puree: Muddle the watermelon, liqueur and basil in a glass until you reach a thick and slightly chunky puree consistency.

RUM WATERMELON

Steps:

• Cut about a 3 inch plug from the melon. Trim the ripe part of the melon off of the plug which you cut out.
• Pour rum into plug hole of melon; insert plug back in melon.
• Refrigerate for about 8 hours or overnight for rum to spread through melon.
• Cut into wedges and serve.

RUM-SOAKED SPRING WATERMELON

Steps:

• Place watermelon on its side and make vertical slices of your desired thickness.
• Cut these slices into quarters and stack to fit in a large non-reactive bowl.
• In separate bowl, mix the rum and citrus beverage (we used Mango Tampico and Bacardi Superior for irony's sake).
• Pour this mixture over the watermelon slices, making sure that all the slices are immersed/covered.
• Cover the bowl with plastic wrap and put it in the fridge overnight.
• Serve the slices on a plate (keep in mind that they will leak the mixture as they warm, so cover them if you'll be traveling with the plate to avoid spillage).

WATERMELON RUM PUNCH

Steps:

• 1. Prepare the simple syrup and reserve amount needed. Store the rest in the refrigerator. Cut off the top third of the watermelon lengthwise. Scoop out all of the melon flesh, in chunks, from both pieces. Remove the seeds and discard the seeds and the top third of the shell. Put the melon flesh in a food processor or blender and purée until smooth. 2. With a large knife, cut off a thin strip of the larger hollow shell bottom so that shell will sit flat. Then, with a sharp knife, make short zig-zag cuts around the top edge of the shell to make an attractive rim. Reserve. 3. Pour the watermelon purée into a large glass container. Add the pineapple juice, orange juice, lime juice, rum, and syrup. Mix well, cover, and refrigerate until cold. Refrigerate the carved shell, too, if you have refrigerator space. Shortly before serving, pour the punch into the carved watermelon shell. Serve in punch glasses.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WATERMELON RUM MASH

Steps:

• Crush shiso in the bottom of a large pitcher, using a long wooden spoon. Add watermelon juice and rum; stir. Serve over ice; garnish with shiso sprigs.