Watermelon Margaritas

By Lizthechef • July 5, 2011 • 1 Comments

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Author Notes: It took three versions of this to rise to my standards. The idea came from a recipe last summer in "Cooking Light" but Ina Garten's recipe for Pineapple Margaritas firmed up my idea. Kelsey,The Naptime Chef offers a recipe that calls for sieving the pureed watermelon.

I was good to go. Beware, these are potent and I made a spectacular cut to my right palm as I carved the grilled pork tenderloin. My friend, Jan, was non-plussed and wiped up the blood as I served. - Lizthechef

Serves 8, generously

1 tablespoon white sugar
1/2 fresh organic lime
6-8 cups cut and cubed seedless watermelon
2 cups white tequila
2 cups freshly squeezed lime juice
1 cup Triple Sec
1 cup Cointreau
small lime wedges and watermelon balls (optional)

Pour the 1 tablespoon of sugar into a wide saucer or small plate. Rub the rims of 4 martini glasses with half a lime. Swirl them into the sugar to coat the glasses. Freeze the glasses.
Using a food processor, puree the watermelon.
Sieve the pureed watermelon. You need 2 cups of pureed watermelon.
In a large pitcher, combine the tequila, lime juice, Triple Sec and Cointreau. Stir in the watermelon puree.
Sir and chill for several hours.
Shake in portions in a cocktail shaker half-loaded with ice.
Pour into chilled glasses. Garnish, if you wish, with toothpicks loaded with small lime wedges and watermelon balls. Serve at once.

Tags: margarita, watermelon margaritas