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

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

  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.

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