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Watermelon Margaritas… and More

August 13, 2010

I tore this recipe for Watermelon Margaritas out of Cooking Light magazine, and it was as icy, refreshing, and delicious as I thought it would be.

The original recipe calls for just 2 cups of watermelon but I think you need more. I doubled the watermelon and only barely increased the alcohol, and also used less ice. Lots of lime juice and eliminating the small amount of sugar the original recipe called for made this drink perfectly, mildly sweet with a bit of tang from the citrus and tequila.

On the second batch, I think I was too heavy-handed with the tequila and none of us liked it as much. Be careful measuring!

Watermelon Margaritas
Adapted from Cooking Light

Makes about 6 servings

Note: Watermelon needs to be cut and frozen ahead of time! I suggest prepping it the night before.

4 c. watermelon chunks, frozen (about a third of medium watermelon)
1 c. ice (optional)
6 oz. tequila
3 oz. Triple Sec
2 limes, juiced

Using a blender, combine all ingredients until drink is smooth. Serve immediately, in a salt- or sugar-rimmed glass if you like.

I made these margaritas at a get-together at Merrie’s house. As I’ve mentioned before, she always puts out a great spread, and this gathering was no different:

I can’t even remember everything that was out, but it ranged from roasted chicken and potatoes to her Margarita Shrimp, stuffed squash, zucchini Parmesan, BuddhaPesto and bread, my Corn and Goat Cheese Grits, and on and on.

Suzanne brought the dessert we couldn’t stop oohing and aahing over, a cake that looked just like a cheeseburger, from Riviera Bakehouse in Ardsley. It was dense and moist, and surprisingly good cake for something so whimsically decorated.

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Filed under: Drinks

Tags: Margarita Shrimp, Note Watermelon, recipe, Triple Sec, Watermelon Margaritas