** Updated Recipe August 2015 **
One of the most popular recipes on Eat Boutique, this Watermelon Margarita is everything summer in a glass, or as in this updated recipe, a series of glasses.
There are fifteen thousand ways to be sure that summer is in full swing right now, and chomping into the sweet flesh of a watermelon is one of the sweeter ways, no doubt. Whether tiny and red, a sweet yellow variety, or even a big, bright pink fruit, every melon is just waiting to be devoured come those excruciatingly hot days of one of my favorite seasons. (Spring and fall are up there for me too, because, of course. But there’s just something about summer, the antidote to months of snow.)
Melons are refreshing and perfect just as they are, but sometimes I like to mess with a good thing. Sprinkle some chili powder and grated lime zest (the green outer layer of a lime) on top of cut melon, and you may refuse to have it any other way. Juice just-cut melon chunks for a quick rush of flavor (and natural sugar). You could also do as I do most summer weekends and whiz up these Watermelon Margaritas.
The watermelon juice in this recipe doesn’t require a juicer, just a regular blender. You can strain the final juice if you’d like a neater finished drink, but I can’t be bothered with the extra step because it’s summer and I want to optimize my outside time. If maple syrup isn’t handy, replace it with simple syrup or even agave syrup.
Instead of standard sea salt, I rim my glasses with either chili-sea salt (a mix of 1 teaspoon chili powder and 2 tablespoons of sea salt) or a gorgeous savory Brown Sugar Rub (the recipe is in my cookbook Food Gift Love: More Than 100 Recipes to Make, Wrap, & Share). Do try a savory-sweet rub on the rim — it’s a nice compliment to the cool drink.
This recipe makes a pitcher. Why make any less, right? There’s really no other way to drink the stuff but with a group. Really, it’s a party waiting to happen and all about a season worth savoring.
- 1 pound watermelon fruit (sans peel)
- 4 ounces water
- 1/2 cup sea salt
- 1 teaspoon chili powder
- 8 ounces tequila
- 2 ounces orange liqueur
- 3 ounces lime juice (from about 3 limes)
- 1 ounce maple syrup
- Lime wedge, plus extra, for garnish
- Watermelon chunk, for garnish (optional)
- In a blender, whiz up the watermelon and water until a fine juice forms. The final juice should amount to about 2 cups. Set aside.
- On a small flat plate, mix together sea salt and chili powder until the salt is well flecked with chili powder. Set aside.
- In a large pitcher, add 2 cups watermelon juice, tequila, orange liqueur, lime juice, and maple syrup. Stir a few times until well blended.
- Rub a wedge of lime around the rim of a glass. Dip the rim in the chili salt (or just sea salt). Fill the glass with ice and pour Watermelon Margarita over ice. Garnish with lime wedge or small chunk of watermelon.
- 1 extra large jar or pitcher
- 1 length of ribbon
- 1 tag
- Pour the watermelon margarita mix into a clean jar. Wipe the rim and seal.
- Tie a length of ribbon around the middle of the jar, into a knot. Leave the ribbon long.
- Write your label on a tag and thread the ribbon through the hole in the tag.
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