Watermelon-Basil Margaritas
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Martha Stewart Living, May 2007
- Yield Makes 6
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Ingredients
- 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
Directions
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Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
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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.)
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Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
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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.
I made these for my birthday and everyone loved them. I used mint leaves instead of basil, and Patron as my silver tequila.
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.