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Watermelon-Basil Margaritas

After a stay in the freezer, cubes of watermelon become "ice" for this margarita, which gets an herbal edge from basil-infused tequila.

  • Yield: Makes 6
Watermelon-Basil Margaritas

Source: Martha Stewart Living, May 2007


  • 7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
  • 4 teaspoons superfine sugar
  • 6 ounces (3/4 cup) silver tequila
  • 24 basil leaves, plus sprigs for garnish
  • 3 ounces (1/4 cup plus 2 tablespoons) triple sec
  • 6 cups small ice cubes


  1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).

  2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)

  3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.

  4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

Reviews (2)

  • Mettayya 30 Oct, 2008

    I made these for my birthday and everyone loved them. I used mint leaves instead of basil, and Patron as my silver tequila.

  • kattywompus 5 Jul, 2008

    Oh my goodness this was terrible. I made a batch for a dinner party and when the first guest handed her glass back to me still full, I dumped it and got out the back-up bottled margarita mix. She said, "This doesn't taste like a margarita. It just takes like weird watermelon juice." Gah! The watermelon ice cubes were very cute though, used them in other drinks.

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