These Watermelon Juleps have been featured in Southern Living. I call them "adult snow cones" because they are fun and nostalgic with an adult beverage upgrade. This cocktail is a modern summer twist on a classic Mint Julep, using granita-style frozen fresh watermelon instead of shaved ice. They're my regular go-to cocktail for summer get-togethers with friends because they are playful, refreshing...and addictive. Feel free to use tequila, mezcal or vodka instead of bourbon - whatever suits your drink fancy. Don't forget to sprinkle the top with salt before serving - the Morton® Coarse Kosher Salt is what gives them to big finish!
Makes 4-6 juleps
- 6 cups seedless watermelon chunks
- 2 cups cold water or fresh watermelon juice
- 1 cup cane sugar
- Juice of 1 lime + zest
- 2½ tablespoons finely chopped fresh mint + springs for garnish
- 8-12 ounces of rosé
- Morton® Coarse Kosher Salt to finish
Process the watermelon in a food processor. Puree until smooth. Pour into a medium size mixing bowl. Stir in the water, sugar, lime juice, zest and mint. Mix very well with a whisk.
Pour into a 9"x13" metal baking pan. Cover with plastic wrap.
Place in the freezer for 4 hours until fully frozen or overnight.
Let the pan sit on the counter about 30 minutes before making the cocktails so the watermelon will slightly thaw and shave easily.
Glide an ice cream scoop over the frozen watermelon and fill each 12 oz. glass, capping each of the tops like a snow cone.
Pour 2-3 ounces of rosé over top. Sprinkle a pinch of Morton® Coarse Kosher Salt. Garnish with a wedge of fresh watermelon and a sprig of mint.