Fourth of July

Watermelon Margaritas

by:
July  5, 2011
4
1 Ratings
Watermelon Margaritas
  • Serves 4-6, generously
Author Notes

I fell in love with this summer cocktail, but it took me several versions to come up with a July 4th cocktail. "Cooking Light" got me started and Ina's "Pineapple Margaritas" helped as well. Finally, from Kelsey AKA The Naptime Chef, I got the helpful hint to sieve the watermelon.

These are pretty potent. I managed to cut my finger as I carved the grilled pork tenderloin, talking over my shoulder to my friend, Jan. Still, they were pretty luscious...
—Lizthechef

What You'll Need
Ingredients
  • 1 tablespoon white sugar or sea salt
  • 1/2 organic lime
  • 6-8 cups cubed, seedless watermelon
  • 2 cups white tequila
  • 2 cups freshly squeezed lime juice
  • 1 cup Cointreau
  • 1 cup triple sec
  • small watermelon balls and lime wedges (optional)
Directions
  1. Pour sugar or salt into a wide saucer. Rub the rims of 4 martini glasses with half a lime. Dip and swirl the glasses in the sugar or salt. Freeze the glasses.
  2. Using a processor, puree the chopped watermelon, erring on the "big" idea, since straining will reduce the mixture by half.
  3. Sieve the watermelon puree and set aside.
  4. In a large pitcher, combine the tequila, lime juice, Triple Sec and Cointreau.
  5. Add the watermelon puree. Stir and chill for several hours.
  6. Load a cocktail shaker halfway full with ice. Pour in the chilled cocktail mix and shake. Repeat as needed.
  7. Pour chilled margaritas into sugared glasses. Garnish - or not - with toothpick-loaded small watermelon balls and tiny lime wedges.
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18 Reviews

MyCommunalTable
MyCommunalTable July 14, 2011
Yummy. So refreshing.
 
Lizthechef
Lizthechef July 8, 2011
I made another batch of these - remember, 2 people and a watermelon AKA a ham is like the definition of eternity...I think it tastes better with salt, even though we aren't into salt here. I mean we can't. Health/heart issues.
 
lapadia
lapadia July 8, 2011
So refreshing! Now all I need is sunshine and a pool, oh but I am sure this would be great without. :)
 
Lizthechef
Lizthechef July 8, 2011
I guess I should have this in an acrylic glass for poolside, but no pool here either - lots of sunshine, though.
 
mrslarkin
mrslarkin July 8, 2011
This is a beautiful thing!
 
Lizthechef
Lizthechef July 8, 2011
Thanks, Liz, when you get yourself to CA I'll make you one!
 
drbabs
drbabs July 8, 2011
Liz, I think you have a winner here. :)
 
Lizthechef
Lizthechef July 8, 2011
You are too kind, drbabs!
 
hardlikearmour
hardlikearmour July 8, 2011
This sounds delicious! Hope your finger is healed.
 
Lizthechef
Lizthechef July 8, 2011
Nope, still bandaged - think I needed a stich or 2. Thanks!
 
TheWimpyVegetarian
TheWimpyVegetarian July 8, 2011
I don't drink much if any hard alcohol - EXCEPT for Margaritas. I love them and order them any time we're in a Mexican restaurant. It's Myles' favorite mixed drink, and we're having a house party this weekend with everyone arriving this afternoon. And I've got some watermelon in the frig I really must use. Sounds like I better go get the rest of these ingredients to have these waiting for everyone when they arrive!! Perfect timing for this great recipe! Oh, and the photo is terrific!! How did you get the salt to be so perfectly on the rim!?
 
TheWimpyVegetarian
TheWimpyVegetarian July 8, 2011
Oh, and thumbs up!!
 
Lizthechef
Lizthechef July 8, 2011
It's sugar - but try salt, if you wish. We have to watch our sodium. Use lots of watermelon because once it is sieved you need 2 cups of puree. Thanks!
 
TheWimpyVegetarian
TheWimpyVegetarian July 8, 2011
I ended up with 4 cups puree. Should I just follow the rest of your recipe as is or double everything? Making them now - so fun!!
 
TheWimpyVegetarian
TheWimpyVegetarian July 11, 2011
They turned out GREAT, Liz!!! Thanks for a terrific recipe!
 
Sagegreen
Sagegreen July 8, 2011
Perfect!!!
 
Lizthechef
Lizthechef July 8, 2011
Thanks - your icy spicy version looks even better!
 
Lizthechef
Lizthechef July 5, 2011
Kelsey, your tip put this recipe over the top. Thanks!