Food & Cooking Recipes Drink Recipes Cocktail Recipes Emeril's Watermelon Margaritas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 8, 2021 Print Rate It Share Share Tweet Pin Email Servings: 2 Yield: 2 drinks This is a delicious watermelon margarita recipe that's easy to double for a large crowd for cocktail hour. Ingredients 1 teaspoon lime zest ½ cup water ½ cup sugar 3 tablespoons coarse salt lime wedges for garnish 1 cup watermelon puree (see Cooks' Note) ¼ cup fresh lime juice ½ cup premium 100 percent agave tequila 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec) 1 cup ice Directions In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature. (Can be made in advance; keep in a covered container in the refrigerator.) Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge. In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge. Emeril’s Test Kitchen Cook's Notes To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed. Rate it Print