Watermelon Margarita
Recipe courtesy of Brian Boitano

We shook these with ice and added more ice cubes to the glasses because our watermelon was not cold. Blending them with ice to make a frozen margarita may be even better. They make an interesting change from our regular Margarita recipe, but I think I like regular Margaritas better.

4 cups cubed [cold] watermelon [yield about 1 3/4 cups juice]
2 tablespoons sugar
2 limes, juiced [1/4 cup]
8 ounces tequila [1 cup]
5 ounces Triple Sec, divided [1/2 cup]
3 tablespoons kosher salt
1 teaspoon chili powder [optional]
1 lime cut into wedges for garnish

In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer [if desired]. [Chill the puree or shake over ice]Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine.

In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec [or rub a line along the lip of the glass], then coat them in the salt and chili mixture.

Divide the margarita between the 4 glasses and garnish each with a lime wedge.

4 servings