Serves a Crowd

Watermelon Margaritas

July  5, 2011
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 kosher salt
  • 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)
In This Recipe
  1. Pour the 1 tablespoon of salt 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.
  2. Using a food processor, puree the watermelon.
  3. Sieve the pureed watermelon. You need 2 cups of pureed watermelon.
  4. In a large pitcher, combine the tequila, lime juice, Triple Sec and Cointreau. Stir in the watermelon puree.
  5. Sir and chill for several hours.
  6. Shake in portions in a cocktail shaker half-loaded with ice.
  7. Pour into chilled glasses. Garnish, if you wish, with toothpicks loaded with small lime wedges and watermelon balls. Serve at once.
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