Food & Cooking Recipes Drink Recipes Cocktail Recipes Watermelon-Basil Margaritas 3.2 (86) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 8, 2021 Print Share Share Tweet Pin Email Yield: 6 After a stay in the freezer, cubes of watermelon become "ice" for this margarita, which gets an herbal edge from basil-infused tequila. Ingredients 7 ½ pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes 4 teaspoons superfine sugar 6 ounces (¾ cup) silver tequila 24 basil leaves, plus sprigs for garnish 3 ounces (¼ cup plus 2 tablespoons) triple sec 6 cups small ice cubes Directions Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days). 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.) Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec. 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. Print