Food & Cooking Recipes Drink Recipes Cocktail Recipes Watermelon-Basil Margaritas 3.2 (86) 2 Reviews 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 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. Rate it Print