Omit the tequila and simple syrup if you just want a variation of a watermelon cooler. These watermelon margaritas are delicious, simple, and refreshing.
The heirlooms available to me are moon and stars (gorgeous!) and Charleston grays.
Yield: 2 margaritas
2 cups watermelon, optional to remove seeds, plus a few small wedges for garnish
1/4 cup simple syrup (directions below)
handful ice cubes
freshly squeezed lemon juice from 1/2 of a large lemon
3 oz tequila
- Fill a low-ball cocktail glass with ice and water. Set aside.
- Cut up the watermelon from the rind into large chunks, remove the seeds if desired, and place into a blender.
- To the blender add in 1/4 cup simple syrup and ice cubes.
- Top with freshly squeezed lemon juice and tequila.
- Blend together until combined well. Meanwhile remove the ice and water from the cocktail glass.
- Strain into chilled cocktail glasses, garnish with a few ice cubes and a watermelon wedge. If the seeds are left in they will fall to the bottom, but they give a nice flecked appearance when served immediately.
Note: to make simple syrup add an equal part water and an equal part sugar in a small saucepan. Heat the sauce pan over medium-low heat stirring until the sugar dissolves completely. Remove from heat and allow to cool. Store in a glass jar in the fridge for several weeks.