Fresh Watermelon Margaritas Recipe

by
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.
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Maggie Hoffman
updated Aug. 30, 2018
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Robyn Lee

To get the watermelon flavor to really come through in this thirst-quencher, you'll whir an ample amount of ripe cubed melon (seedless is best) in a blender with a little kosher salt. Be sure to strain through a fine-mesh sieve to avoid any pulp in the drink.

Note: To double recipe, work in two separate batches in the blender and strainer.

Get more fresh-fruit margarita recipes here »

Recipe Facts

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Active: 10 mins
Total: 10 mins
Makes: 3 margaritas

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Ingredients

  • 4 1/2 cups seedless watermelon cut into rough 1 1/2-inch cubes (about 1 1/2 pounds cubed fruit)
  • 1/4 teaspoon kosher salt
  • 3 ounces (6 tablespoons) fresh juice from 5 to 6 limes
  • 1 1/2 ounces (3 tablespoons) St. Germain Elderflower liqueur
  • 6 ounces (3/4 cup) silver tequila (100 agave)

Directions

  1. Add watermelon, salt, lime juice, St. Germain, and tequila to a blender. Puree until smooth. Strain through a fine-mesh strainer into a pitcher, using the bottom of a ladle or a rubber spatula to press liquid through strainer.

  2. Mixture can be served immediately or sealed and chilled for up to five hours in the refrigerator. When ready to serve, fill three serving glasses with ice, re-stir mixture, and and divide evenly between glasses. Serve immediately.

Special equipment

blender, fine-mesh strainer

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