September 8, 2013

Watermelon margarita

Watermelon margaritas

Watermelon margaritas

Heirloom watermelons and I have got a few things going.  I think I'm smitten with their red ripe juice, and their pretty bulky bodies. Even the seeds have something sassy to say to me. So I blended them up and shushed them with fresh lemon, tequila and simple syrup. 

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. 

Watermelon margaritas
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

  1. Fill a low-ball cocktail glass with ice and water. Set aside. 
  2. Cut up the watermelon from the rind into large chunks, remove the seeds if desired, and place into a blender. 
  3. To the blender add in 1/4 cup simple syrup and ice cubes.
  4. Top with freshly squeezed lemon juice and tequila.
  5. Blend together until combined well. Meanwhile remove the ice and water from the cocktail glass. 
  6. 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. 

1 comment:

  1. This is definitely something I'd make and just omit the alcohol. Thanks for the idea, Neeli. I might wait until spring to try it, since we're heading into winter now, or I might still get in one attempt before the cold sets in.

    Jai x