Fresh Cantaloupe Margaritas Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
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Robyn Lee

Note: Recipe can be doubled. Blend mixture in two separate batches if doubling. For best results, use a very ripe cantaloupe. If your cantaloupe is not sweet enough, sugar can be added to the blender a teaspoon at a time until desired sweetness level is reached (taste as you go).

Get more fresh-fruit margarita recipes here »

Recipe Details

Fresh Cantaloupe Margaritas Recipe

Active 10 mins
Total 10 mins
Makes 3 margaritas

Ingredients

  • 4 1/2 cups cantaloupe cut into rough 1 1/2-inch cubes (about 1 1/3 pounds fruit)
  • 4 1/2 ounces (9 tablespoons) fresh juice from 7 to 9 limes
  • 1 1/2 ounces (3 tablespoons) Cointreau
  • 6 ounces (3/4 cup) blanco tequila
  • 3 mint sprigs for garnish

Directions

  1. Blend cantaloupe, lime juice, Cointreau, and tequila until very smooth. Serve immediately or refrigerate in a sealed pitcher for up to three hours if desired. When ready to serve, fill 3 serving glasses with ice, divide margarita mixture among glasses, and garnish each glass with a mint sprig.

Special equipment

blender