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Watermelon Margarita

  • Author: Beth Djalali


3 Cups Cubed Seedless Frozen Watermelon (or Fresh Watermelon for on the rocks)

1/2 Cup Tequila (for this recipe, I used Herradura Silver)

1/4 Cup Sugar

1/4 Cup Squeezed Fresh Lime Juice

1/2 Cup Triple Sec


Sea Salt, Sugar, Tajin, or Ancho Chili Powder (to rim the glasses)

Mint (garnish)

Lime wedges (garnish)


How to Rim the Glass: Pour a thin layer of sea salt, sugar, Tajin, or Ancho chili powder onto a small plate. Take a lime wedge and run it along the rim of the glass to moisten it. Then dip the rim of the glass in the salt or sweet rimmer of choice at a 45-degree angle, rotating until coated. Chill the glasses in the freezer while preparing your drink.

How to Make an On-the-Rocks Watermelon Margaritas:  

*Note: to make this recipe on the rocks you’ll need to prepare each drink by the glass. All measurements by the glass are listed in the instructions below*

Make Watermelon Juice: put all of your cubed (not frozen) fresh watermelon into a blender and blend until it has turned into a smooth juice. Pour the juice through a fine mesh strainer to remove extra pulp or leave as-is, depending on your preference for pulp. You will have extra fresh watermelon juice.

Shake and Serve: Fill a cocktail shaker with 2 ounces watermelon juice, 1/8 cup (1 ounce) tequila, 1 tablespoon sugar, 1 tablespoon lime juice, 1/8 cup (1 ounce) triple sec, and ice. Close tightly and shake like hell until the outside becomes frosty. Strain into an iced rimmed glass and garnish with mint and lime wedges.