Watermelon Shark MojitoSubmitted by: VEHAMILTON1
IntroductionDangerous! Approach with CAUTION! Dangerous! Approach with CAUTION!
1 Large Watermelon
2 Purple Grapes (Or olives for shark eyes)
A large handful of fresh Mint
4 Tbs Splenda
10 oz Light Rum
Slice off 3 inches at a diagonal angle from the bottom of the melon. Stand it up to make sure that it will stand securely and not roll over.
Using an Exacto Knife, poke small holes in the melon's surface to outline the mouth and eye sockets.
Using a sharp utility knife, carefully cut out the rind to form the shark's mouth. Save a piece of the rind and cut it into a triangle to use as a dorsal fin.
Spoon out the melon with a large spoon, leaving some of the melon on the inner rind for color.
1. Leave 3 inches of melon intact for the bottom.
2. Remove all of the melon. Set the shark inside of a large serving bowl and fill him with the melon pieces.
Cut out a slit on the back of the melon just large enough to squeeze in the fin. Use toothpicks to hold it in place.
Using a sharp utility knife, carve out the shark’s teeth. Trim off the outer green layer with the Exacto Knife.
Using a small melon baller, lightly carve out a socket for the eyes. Use a toothpick to attach the grapes or olives into the eye sockets.
Place the melon shell on a serving tray. Refrigerate until ready to use.
Remove any seeds from the melon that you spooned out. Cut it into bite size pieces. Place melon pieces in large zip lock freezer bags.
Cut limes into wedges and place in a small pitcher. Add a handful of mint leaves and using a large wooden spoon smash the lime and the mint together to release the oils in the mint. Add the rum and the sweetener to the pitcher and let set for 5 minutes.
Strain out the lime and the mint leaves but don't throw them away. You can use them for Watermelon Mojito Cocktails. Taste. Add more lime juice and/or sweetener if desired.
Add rum mix to the freezer bags full of melon and refrigerate until ready to use.
When ready to assemble the shark. Pour the melon pieces from the bags into a sieve. Drain, saving the rum mix, pour it back into the pitcher with the mint and the lime and save to serve over ice for cocktails.
Spoon melon pieces back in through the shark's mouth and serve.
Number of Servings: 20
Recipe submitted by SparkPeople user VEHAMILTON1.