Watermelon-Basil Margaritas

watermelon drink

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


  • 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


  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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