Cook The Book: Watermelon Margaritas
- 1/2 small watermelon
- 8 ounces simple syrup
- 4 ounces freshly squeezed lime juice
- 4 ounces freshly squeezed lemon juice
- 12 ounces gold tequila
- 8 ounces watermelon liqueur
- 12 mint leaves
- Cut the watermelon into 1-inch cubes, removing the seeds as you go. Place the cubes into a colander set inside a bowl. Stir the cubes gently to extract juice without breaking up the cubes. You should have at least 8 ounces of juice. Put the watermelon cubes on a tray and freeze until solid-about and hour.
- Mix the syrup, lemon juice, and lime juice with the watermelon juice. To serve, divide the frozen cubes among 4 glasses. Add the tequila, then the liqueur, and then the juice mixture and stir. Garnish with the mint leaves.
watermelon, simple syrup, freshly squeezed lime juice, freshly squeezed lemon juice, gold tequila, watermelon liqueur, mint
Taken from www.seriouseats.com/recipes/2010/06/watermelon-margaritas-summer-cocktails-recipe.html (may not work)