Frozen Watermelon Margarita With Tarragon Salt Rim Recipes

Steps:

• For the watermelon juice: Chop a watermelon into chunks, cutting off the rind and removing seeds. Whirl in a blender until pureed. A 5-pound melon should yield about 1 quart of juice.
• For the tarragon salt: Muddle together dried tarragon leaves and salt. Use a mortar and pestle if you have one, rather than a food processor; the mixture comes together better.
• For the simple syrup: In a small saucepan over medium heat, stir together 1 cup water and 1 1/2 cups sugar until dissolved. Cook two minutes, remove from heat and cool. You'll have a lot left over; a bar staple, it will keep for at least a month in the refrigerator.
• Place the watermelon juice, tequila, orange liqueur and 2 tablespoons simple syrup into a blender. Squeeze the lime over the top of it, saving the rind to run over the edge of the glasses. Add the ice and blend until the liquid is slushy smooth.
• Rub the rim of a medium glass with the lime rind, then dip it in the tarragon salt. Pour the margarita. Garnish with a lime, melon ball or something unique, like a lychee nut.
• To make this drink virgin: Replace the tequila and orange liqueur with pineapple juice.

Steps:

• Watermelon-infused tequila:.
• Cut medium-size watermelon into 1" cubes (rind removed) until you have roughly 2 lbs. fruit. Transfer to laarge glass jar, pour in one 750 ml. bottle good-quality tequila, seal jar, and allow to steep for 2 days.
• To make 2 margaritas:.
• Combine 4 oz. of watermelon-infused tequila, 2 cups crushed ice, 2 oz. frozen limeade, 2 pieces of infused watermelon from jar, and 1 1/2 oz Cointreau in blender. Puree until slushy. Garnish with small wedge of watermelon.

Steps:

• Place the melon chunks in a plastic bag, and freeze until solid.
• Run the lime wedge around the rim of a large stemmed cocktail glass. Dip the moistened rim in salt. Set the lime wedge and glass aside. Repeat with the remaining wedges and 3 more glasses.
• Transfer about 3/4 of the melon chunks, separating them, to a blender. Add the tequila, triple sec, and lime juice, and blend until fairly smooth. Divide the cocktail mixture among the prepared glasses. Squeeze a lime wedge into each cocktail, drop the wedge into the glass and serve immediately.
• TEQUILA TIP:.
• For an extra touch of color and flavor, mix 2 teaspoons finely minced lime zest (colored peel) into the salt before rimming the glass.

Steps:

• Put the watermelon pieces in a freezerproof container and freeze overnight until solid. The next day, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside.
• When you want to serve, put the frozen watermelon, tequila, triple sec, lime juice and honey in a food processor or blender and blitz until smooth. Run a lime wedge around the rims of four glasses, then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.

Steps:

• Place cut watermelon on a cookie sheet and place in freezer, freeze solid, remove and place in a plastic bag, keep in the freezer until ready to mix the drink Place all the ingredients in your food processor or blender and puree until smooth Garnish with a watermelon wedge if you want!

Steps:

• Place the seeded watermelon cubes in a sealable plastic bag and freeze for a minimum of 8 hours. You can do this days ahead if you are planning a party.
• Before starting to make the beverage itself, cut one of your limes into 8 wedges for garnish. Cut the second lime in quarters and use it to moisten the rim of of your serving glasses. Place the sugar in a shallow bowl or small (dessert) plate. One by one, wipe the rim of each glass with the quartered lime, then dip in the sugar until you have a nice rim.
• Place half of the frozen watermelon, along with half the limeade and tequilla in a blender.
• Blend until the beverage is mixed and there are no fruit bits but it is still frosty and slushy.
• Pour into prepared glass and serve with a lime wedge for garnish.
• Repeat with second half of ingredients.