Friday, June 12, 2009

Weekend Cocktails - Frozen Watermelon Margaritas

Frozen chunks of watermelon stand in for ice cubes for this delightful frozen watermelon margarita. For a strawberry margarita, swap out the watermelon for frozen strawberries.
Frozen chunks of watermelon stand in for ice cubes for this delightful frozen watermelon margarita. For a strawberry margarita, swap out the watermelon for frozen strawberries.

Frozen Watermelon Margaritas's the weekend and 5 o'clock somewhere. Oh, wait. It's 5 o'clock here!!

Remember those watermelon rind pickles from the other day? Well, if you don't feel like foolin' around with the sticky mess from eating that watermelon, here's a very adult way to use up that pulp. Just lay chunks of watermelon on a baking sheet and freeze them for several hours until firm, or overnight.

Then use them like you would ice cubes in any frozen margarita. In the summer I buy a seedless watermelon specifically to chunk up and keep in the freezer. Once you flash freeze them you stick them in a freezer bag and can have a frozen margarita anytime!

If you like margaritas and you like watermelon, you will love these ... they are so good. By the way... substitute fresh frozen strawberries for the frozen watermelon here, and voila ... Frozen Strawberry Margaritas!

Here's how to make them.

Recipe: Frozen Watermelon Margaritas

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: 2 servings

  • 3 cups of frozen, chopped watermelon
  • 1/2 cup of silver tequila
  • 1/4 cup Triple Sec
  • 1/4 cup fresh lime juice
  • 1/2 cup granulated sugar
  • Kosher salt, to rim the glasses
  • Watermelon wedges, optional for garnish

Cut up the flesh of a watermelon into rough chunks. Spray a jelly roll pan lightly with non-stick spray and spread the watermelon chunks in a single layer on the pan. Freeze for several hours or overnight. Remove 3 cups of chunks and reserve remaining watermelon in a freezer bag until needed. If using strawberries, clean them and freeze them whole in the same manner. Rinse before putting in the blender.

In the pitcher of your blender, add the tequila, Triple Sec, lime juice, frozen watermelon or frozen strawberries and sugar, in that order. Pulse the blender to begin to break down the frozen fruit, then whip until blended.

Invert the margarita glass into a shallow bowl of water just to wet the rim, then into a plate of kosher salt to salt the rim. For strawberry, use a mixture of salt and sugar to rim the glass. Pour the margarita mixture into the glasses, taking care not to disturb the salt rim. Cut small wedges of watermelon or strawberries for garnish, cutting a slit into the side to perch the wedge on the rim of the glass.

Cook's Note: Garnish each serving with mini chocolate chips for a seed effect. May also substitute frozen strawberries.

Spicy Margarita: Use a jalapeno infused tequila, by slicing 2 large jalapenos into a quart jar and top with tequila. Shake well and set aside in a cool, dark area of your kitchen for 24 hours. Strain.

Watermelon Slushies: Omit Triple Sec and Tequila. Prepare as above with frozen watermelon, adding 1 cup of water, 1/4 cup each of fresh lemon and fresh lime juice, pinch of salt and 1 tablespoon of sugar, or to taste. Add additional water as needed to correct consistency.


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©Deep South Dish
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Posted by on June 12, 2009
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