- Blender: Essential for pureeing the watermelon and other ingredients smoothly.
- Food Processor (optional): Can also serve to blend ingredients if you prefer it over a traditional blender.
- Strainer or Sieve: Useful for straining out seeds from the watermelon puree, although in a rum mash recipe this might be less critical due to seedless watermelons.
- Fermentation Lock (Fermenting Bucket): If you're planning on fermenting the mixture after combining with alcohol and sugar for an extended period, a fermentation lock is crucial.
- Airtight Bottles or Jars: For storing the finished product, ensuring it remains unspoiled over time.
- Measuring Cups & Spoons: Essential for accurately measuring ingredients like rum and sugar which are critical in achieving the desired taste balance.
- Rubber Spatula or Paddle: Useful for stirring and mixing ingredients during preparation, especially when combining with additional elements such as rum.
- Glass Bottle(s): For serving the finished watermelon rum mash if not using airtight storage containers immediately after fermentation (though typically stored in jars).
6 fresh shiso (or mint) leaves, plus 8 additional sprigs for garnish
12 3/4 cups (2 3/4 quarts) cubed seedless watermelon, pureed and strained (makes 1 1/2 quarts juice)
1 2/3 cups white rum (or to taste)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About