Watermelon margarita

When your day isn’t going your way, make margaritas! That’s what I say. When 6 o’clock rolled all around yesterday, I happy my margarita craving with one of these completely refreshing, sweet-and-spicy watermelon margaritas. They’re the newest in my collection of seasonal margaritas and I implore you to make them whilst the melons are still here.

These margaritas aren’t far off from last summer’s honeydew margaritas. Fundamentally, you scoop the melon into your blender (I employed my wonderful new Vitamix blender, thanks Vitamix!). The blender will turn the melon into juice in no time flat. You may possibly or might not want to strain the pulp out of the juice, depending on your watermelon and your personalized preferences.

Naturally, the top quality of your watermelon helps make a huge difference in the taste of your watermelon juice, so hunt down a very good a single at the farmers’ marketplace if you can. I’ve found that the greatest watermelons for juice are any watermelons other than the standard grocery store assortment, which is what I utilized right here out of necessity. Boo.

The recipe as written under will yield loads of juice for a number of margaritas (the real volume will rely totally on the size of your watermelon). I typed up the margarita elements per cocktail so you can make a single at a time or multiply at will. If you want to make a pitcher of these, just multiply the components and stir them all collectively in a pitcher with ice. Preserve in mind that the longer you allow the jalapeo hang out in the pitcher, the spicier your margaritas will get, so you may well want to fish these out soon after a although.

Spicy Watermelon Margaritas

5 from 1 critiques

These watermelon margaritas are refreshing, with a kick! They’re straightforward to make and naturally sweetened. Skip the chili powder and jalapeo for a classic watermelon margarita! The watermelon juice and rim

Components

Guidelines

1. To make the watermelon juice, scoop the watermelon flesh into your blender and blend until finally it has turned into a smooth juice. Dependent on your watermelon, you could or may not need to have to strain out the pulp (if it’s also pulpy for your liking, pour it by means of a fine mesh strainer, pressing the liquid by way of with a huge spoon).


2. To prepare your margarita glasses: On a tiny, rimmed plate, mix collectively equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt (be certain to wash your hands afterward). Run a wedge of lime about the prime of each glass. Dip the leading of the glass into the salt mix at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.


3. To make margaritas (feel totally free to make a number of margaritas at when): Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and prime with a jalapeo slice.


4. Secure the lid to the shaker and shake for 30 seconds. Taste and include further sweetener if necessary. Strain the liquid into your prepared glass(es). Cheers!

Recipe adapted from my fresh honeydew margaritas.
Leftover watermelon juice? Refrigerate it and drink it within a couple of days!
Make it gluten free of charge: Be confident to use 100 % agave tequila.
If you enjoy this recipe: You’ll also really like my classic agave-sweetened lime margaritas, pear nectar with reposado tequila, cantaloupe fiesta cocktails and serrano-spiced paloma cocktails.