Cucumber Watermelon Margaritas
- Difficulty: Simple
- Servings: 1
- Nutritional Info Per Serving
Serving Size: 1
Calories: 511
Total Fat: 1 g
Saturated Fat: 0 g
Carbohydrates: 81 g
Fiber: 5 g
Sugar: 61 g
Protein: 5 g
Cholesterol: 0 mg
Sodium: 2202 mg - Total Time: 40 minutes
- Preparation: 20 minutes
- Cooking: 20 minutes
- 4 cups seedless watermelon, cut into chunks
- 1/2 English cucumber, peeled and roughly chopped
- 1 lime (zest the whole lime, then juice half; keep a wedge for glass rims)
- 1/4 cup coarse kosher salt
- 1 oz agave syrup or honey
- 3 oz white tequila
- In a blender, combine the watermelon and cucumber until fully pureed. Strain the mixture through a fine-mesh sieve into a pitcher to remove pulp, then refrigerate until ready to serve.
- On a small plate, mix the lime zest with the kosher salt and set aside for rimming the glasses.
- When ready to serve, pour 1/2 cup of the watermeloncucumber juice into a cocktail shaker. Add the fresh lime juice, agave (or honey), tequila, and a good handful of ice. Shake until well chilled.
- Run a lime wedge around the rim of a martini or cocktail glass, then dip the rim into the lime-zest and salt mixture.
- Strain the margarita into the prepared glass and serve immediately to enjoy maximum freshness.
Store any leftover watermeloncucumber juice chilled for up to three days. This hydrating blend is a refreshing choice for hot days and makes a lighter, more vibrant margarita when used in place of a traditional sweet-and-sour mixer.
For variation, add a splash of fresh orange juice or a hint of Cointreau for extra fruitiness. If you have a whole watermelon and cucumber, use thin wedges as a colorful garnish.
