Recipe: Honeydew Mojitos for a Crowd

Makes 10 servings

- 1 bunch fresh mint (about 1 ½ cups sprigs)

- 3 cups light rum

- 2 cups sugar

-2 cups fresh lime juice

- ¼ cup Midori melon liqueur

- 3 cups chopped ripe honeydew melon

- 2 (10-ounce) bottles club soda, chilled

-Loads of ice!

- Garnishes:

- Fresh honeydew melon balls on picks

1. In a large, nonreactive container, such as a stainless-steel bowl, combine the mint, rum, sugar, lime juice, liqueur and chopped honeydew, then crush the melon with a potato masher. Stir well to dissolve the sugar. Transfer the mixture to a large glass pitcher, cover and refrigerate to macerate overnight.

2. For each serving, fill a large rocks glass or tumbler with ice, and measure in 6 ounces (¾ cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the melon into each glass. Top with 2 ounces (¼ cup) of soda water. Stir, then garnish with a mint sprig and melon ball.

Chef's note: The melon-rum mixture can be made up to 3 days in advance and kept refrigerated — the flavors will just get better and better.

Copyright 2006, Kathy Casey Food Studios