Watermelon-Basil Margaritas

• 7 1/2 lbs seedless watermelon, rind removed and cut into 1-inch cubes
• 4 teaspoons superfine sugar
• 6 ounces silver tequila (I used Patron)
• 24 basil leaves, plus sprigs for garnish
• 3 ounces triple sec
• 6 cups small ice cubes

1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover and freeze at least 1 hour, or up to 2 days.
2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. You should have 3 cups.
3. Place tequila and basil in a glass pitcher and crush with a wooden spoon. Stir in watermelon juice and triple sec.
4. Place watermelon "ice" cubes in glasses. Using cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

seedless watermelon, sugar, basil, triple sec, small ice cubes

Taken from www.food.com/recipe/watermelon-basil-margaritas-353473 (may not work)