El Restaurante Mexicano
Summer 2002
Recipe and photo from "The El Paso Chile Company Margarita Cookbook" by W. Park Kerr; photography by Duane Winfield. © 1999. Reprinted with permission of William Morrow and Co. Inc., New York, N.Y.
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Frozen Watermelon Margaritas
Makes 4 cocktails | |||
| 4 | c. 1-in. chunks seedless watermelon | ||
| 4 | lime wedges | ||
| Kosher salt on a small plate | |||
| 3/4 | c. Triple Citrus Tequila or any good tequila | ||
| 1/2 | c. Triple Sec | ||
| 1/3 | c. fresh lime juice |
Place melon chunks in a plastic bag; freeze until solid. Run lime around the rim of a glass. Dip rim in the salt. Transfer about 3/4 of the melon chunks, separating them, to a blender. Add tequila, Triple Sec, and lime juice and blend until smooth. Add remaining melon and blend until smooth. Squeeze a lime wedge into each cocktail, drop the wedge into the glass.
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